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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.
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
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