After untold hours picking,juicing,and straining muscadine juice, separating and chopping half of the skins, my muscadine marmalade failed to jel. (I knew I had a little more fruit than the recipe, but I wrongly assumed the skins would not need as much sure-jel as the juice did) The results, in 12 pint jars, and more than a quart un "canned" in the fridge, are half way between syrup and jelly. It's a slow moving liquid, but it's not a jell.
I would love to hear ideas for using this stuff. I intend to use some of it for pancake/waffle syrup, but I'll still have to strain the hard earned peices of skin out, heat, and add little water.
Ideas for savory or dessert uses will be appreciated.