It is probably the cheapest 11 qt one Walmart sells (Cooks Standard Canning Juice Steamer). One of the videos suggested putting a few marbles in the bottom. They will make a noise when the water gets low.
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The marbles are a good idea. Iāve always put an alarm clock on it. 30 minutes and Iām adding water. Except that one time I was on the internet, and I woke up and I cursed and ran to the kitchen and the bottom pan had slightly changed color. No real harm done though. Live and learn. 
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@Auburn ā looks good ā¦ like you knew exactly what you were doing even though it was your first time.
Good Job.
I bet you could make some jelly out of that juice and it would be good too.
What I am wonderingā¦ is if you could just put a bunch of your Oh My dimes in a food processor and slice and dice them up, which would also release the juice and pulpā¦ and then cook that allā¦ diced skins, pulp, juiceā¦ cook it and make jam from it.
I saw a lady on youtube make muscadine jamā¦ and she used the pulp and juiceā¦ of courseā¦ but also used the skins (diced up in a food processor). It made some nice looking jam.
I prefer jam over jellyā¦ and I hope to try that some day. I have āOh Myā on my start next spring list.
TNHunter
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The result that you would want to be is that you absolutely not notice the jam having the skins in it while you ate it. The trick to that would be to boil the skins in the juice beforehand. Else the skins would be tough and noticeable. Of course, Iām assuming any muscadine skin is tough, which may not be the case, but I would not bank on it.
As I mentioned earlier in this thread, I once tried to cook jam out of concords while including the skins. Did not boil the skins and it did not do well due to the toughness of the skins. Now later on I did make some jam out of plums without boiling the skins, and it was such that the skins were so tender that it was like that the skins were not even there.
If the skins are tough while eating fresh, they probably will be tough in the jam unless boiled.
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Microwaved 1 quart of Oh My for about four minutes. Used a potato masher and then an immersion tool. Then I put 1 cup into a jar. The remainder was simmered on a very low heat for about thirty minutes. The jam that had been simmered was sweeter and it was good. Both looked thick enough to be used as jam.
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Next time I will add a few blueberries to give it a more pleasing color.
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Yellow food coloring may be a better idea. I saw something just the other day that was recommending the yellow for something, I just donāt remember the specifics. I use red food coloring on applesauce sometimes.
I once tried using blueberries in a jam. Did not turn out the best. Just okay.
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Of all of the muscadine cultivars that you have grown, if you had just one to go commercial with which one would it be? Just one be it seedless, seeded, sweet, tart or whatever. Looking for repeat customers. Just one, a successful business.
Others can weigh in on this too. 
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Market segment has to be considered. If wine is the objective, Carlos would be the best choice. If fresh fruit, I would plant Paulk. However, there are different preferences for fresh fruit so in reality I would also plant Supreme, Big Red, Oh my, Ison, and Summit. Why? Because more varieties cater to different markets plus guarantee good pollination. Paulk and Supreme are arguably the best blacks currently available with Paulk as pollinator for Supreme. Oh My is seedless and bronze. Summit is light pink and highly productive. Oh My and Paulk pollinate Summit. Big Red is very sweet and Ison has very good flavor.
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If I were to pick only one it would be Paulk. It is large, productive, and self fertile. It is difficult to determine what the public reaction would be about a smaller seedless variety like Oh My would be. I have given several gallons of Oh My to friends this year and it has gotten many compliments. The high price per vine would make it costly to plant an entire orchard of it.
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I have read that Carlos makes a delicious wine and I have had white wine that was supposedly Carlos. Is it correct to assume that because it is fermented for a great wine, that it also could be cooked for a great jelly/jam?
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Acidic tart flavor is critical for making jelly and jam. IMO, other varieties should be considered. I enjoy jelly made from Big Red combined with Ison. Big Red provides a lot of sweet juice while Ison has a bit more tart flavor.
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Cooked up a blend of about 5 parts Cowart and one part Scuppernong just yesterday into jelly. A no sugar recipe. Cowart should provide the sweetness and Scuppernong should add the flavor. Have not ate any as of yet. Seemed to be good set.
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Iāve been thinking about the seedless Oh My variety.
I know from experience that Jupiter seedless grapes contain varying levels of seed remnants. The remnants are usually soft and not very noticeable.
Have you ever noticed seed āremnantsā in the Oh My muscadines?
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If Oh My has any remnants I have never detected any while eating them.
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Black Beauty. Large, sweet, and a little crunchy. Picked about 4 gallons this morning. Notice that some of the fruit doesnāt get so dark but they still taste good.
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For whatever itās worth, I ordered āOh Myā and āRazzMaTazzā from Gurneyās and they both came with roots packed in a bag of wet clay / silt. It was a very heavy, but small, package.
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More people seem to be interested in growing Oh My seedless muscadines so I thought I would share a little about my experience with them. I donāt want this to sound like an endorsement because itās not. I donāt know how this vine will perform in another location. Other than the vine cost I have been pleased with it. Each year I share my muscadines with all my subdivision neighbors and they have started asking for the seedless muscadines. Iām assuming spitting seeds is not something they want to do. My two Oh My plants have developed into pretty productive vines and I just finished picking them. This year I picked 72 pounds from one vine and 76 from the other. They are a little slower getting going due to the initial small vine size but once they get going they are as vigorous a grower as any of my other vines. Hope this additional information helps sort out the production potential for this variety. Iām ready and willing to try other seedless varieties as soon as they are released. I would like to see a large black seedless one released.
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On the top are muscadines that are supposedly Carlos while on the bottom are muscadines that I am sure are Scuppernong. The color may be deceiving because the Carlos are the riper of the two. Taste was very similar with the Carlos being slightly the sweeter of the two.
There was some confusion as to the variety of the Carlos plant when I purchased it. I will be looking closely at the flowers of the supposedly Carlos muscadine next spring. Carlos is self-fertile while Scuppernong is female.
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They do look a lot alike. As you said the flower type should be a good indicator.
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