The muscadine grape is native to the southeastern United States. It has a unique fruity flavor with very little muskiness.
1 lb muscadines grapes
10 oz sugar
In a heavy saucepan combine the muscadines and sugar. Slightly crush the muscadines on the bottom of the pan with a potato masher. Let boil 30-40 minutes until it is thickened to a heavy syrup consistency. Remove from heat and strain mixture through a mesh strainer using a rubber spatula to press pulp through a strainer into a bowl. Discard the seed mixture. Pour the hot jam into sterilized mason jars and seal.