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I wonder how many people out there have ever eaten a muscadine. Muscadines are dark purple wild grapes that are native to the southeast United States. Since they’re more tart than their cultivated counterparts, I thought that muscadines might be acceptable for use on the Trim Healthy Mama plan (cultivated grapes are not because they’re so high in sugar), so I asked one of my favorite mods and she said they would probably be OK in moderate amounts. To stay on the safe side and include as much dietary fiber to counteract the carbs as possible, I pureed the skins and all into this jam (although I did strain the seeds out). Usually when we eat muscadines we spit out the seeds and the skins; the skins are pretty strong-tasting and make my lips itch, so I was kind of worried about how they would taste blended up into a jam. I was pleasantly surprised at the results I got. The jam is definitely tart and strong due to the addition of the skins, but I like the flavor a lot. Once the jam is regfrigerated overnight, it thickens up even more and the flavors meld together into a pleasing symphony. While it may not be for everyone, I love it; and it makes a great spread for toast or a topping for Greek yogurt. So far I’ve just kept mine in the fridge (it made about a quart or so), but I bet you could freeze it.
- 6 cups fresh ripe muscadines, washed
- 3 cups water
- 2½ tsp. glucomannan
- ¼ tsp. THM Pure Stevia Extract Powder (or more, if desired)
- 2 tsp. imitation vanilla flavoring
- ¼ tsp. salt
- Bring the muscadines and water to a boil in a large saucepan, then simmer for an hour or until quite soft.
- Take the kettle off the burner to cool a bit, then blend the muscadine mixture with the glucomannan in a high-powered blender until smooth. Most of the skins should blend up since they're so soft, but the seeds will likely still be whole.
- Run the mixture through a strainer (back into the saucepan) to remove the seeds, using a spoon to coax the thick mixture through, then add the sweetener, vanilla, and salt. Simmer, uncovered, for another half hour.
- Let cool, then store in the refrigerator to thicken up and let the flavors meld overnight. Yields a little over one quart.
- I've just stored mine in the refrigerator, but I don't see why it couldn't be frozen.
- Trim Healthy Mamas can use this in an E setting in moderate amounts as a spread for toast or a topping for Greek yogurt.
Suggested Products:
- Glucomannan
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
How many net carbs are there? Also the total + fiber please. Love it though!
I’m sorry, this is a really old recipe and I don’t have the nutritional info calculated for it. You can use an app/website like MyFitnessPal though. 🙂
Can a recipe like this be waterbath or pressure canned? I live in Minnesota so only have good berries for a short season.
I’m not familiar enough with canning to know whether this has enough preservatives/acid to keep from spoiling. I’m sorry! Maybe try freezing it?
I am wondering the same thing! I wonder what the pressure time for gluccie is? Also will it break down like gelatin when canned? Or stay thick? If bathed anything can be vacuumed sealed in jars and preserved no matter acidity levels. Acid is mostly just to preserve the color in canned goods and a remnant of days before the days that every jar is boiled. I would be very interested in more jelly recipes for canning. My kiddos love jelly and syrup, so we will be experimenting this fall.
Brianna, thank you for your food blog. I follow you on instagram and your cookbooks are in my Christmas wishlist!❤️
Thanks for stopping by, Crisa! I’m afraid I don’t know the answers to your questions, but in the future I hope to delve into more canning experiments and become more knowledgeable on the subject.