Muscadine Grape Juice Recipes

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MUSCADINE GRAPE JUICE (SCUPPERNONG)



Muscadine Grape Juice (Scuppernong) image

- first try at making simple Muscadine Grape Juice. Did it similar to how we made Concord Grape Juice as a kid up north. Will have to wait a month or so before seeing how it turns out though.

Provided by TimGa

Categories     Drinks

Time 1h30m

Yield 1

Number Of Ingredients 3

8 cups Muscadine Grapes purple or you can use Scuppernongs for white
1 3/4 cups sugar
Boiling water to fill jars at least 8 quarts

Steps:

  • Wash and sterilize 7 quart jars according to normal procedure. Place 7 lids in hot water and wash rings and funnel. Bring 8 quarts of water to a boil for filling the jars. Pick out any stems and wash the grapes. Slit the skin of each grape with a knife. Remove hot jars from the canner, put 1 cup of grapes and 1/4 cup sugar in each jar. Fill to 1/4 inch from the top with boiling water. Using a non-reactive clean spoon or knife, make sure all air bubbles are removed from the jars. No need to mix up the sugar. Adjust the water level, place on lid and finger tighten the rings. Process in water bath for 25 minutes. Remove and place on a towel to allow to seal. Place in cool, dark area to store. Some grapes will sink, others will float. Most will eventually sink though. Let stand for a minimum of one month before using. Strain and adjust strength to taste with water.

Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Recipe (252g), Sodium 97670.1602807228 mg, Sugar 0 g, TransFat 0 g

QUICK AND EASY MUSCADINE JUICE



Quick and Easy Muscadine Juice image

Make a nice, refreshing drink with just three ingredients. Put those southern grapes in a jar for later and bring back those end of summer memories with this Quick and Easy Muscadine Juice

Provided by Melissa

Categories     Drinks

Number Of Ingredients 3

Muscadine grapes, washed
Sugar
Boiling water - filtered or purified

Steps:

  • To each quart canning jar add 1-1/2 cups grapes
  • Add 1/8 to 1/4 cup of sugar or honey
  • Ladle or pour boiling water into each jar, leaving 1/2-inch head space
  • Remove air bubbles, wipe rim of jar and adjust two-piece caps
  • Process in a water bath canner for 20 minutes
  • Once jars are cool, check for seal, remove rings, wipe jars and label
  • Store in a cool, dark room or cabinet for at least a month

MUSCADINE GRAPE JUICE



Muscadine Grape Juice image

Make and share this Muscadine Grape Juice recipe from Food.com.

Provided by Impera_Magna

Categories     Jellies

Time 25m

Yield 2 quarts

Number Of Ingredients 2

2 lbs Muscadine grapes
1/4 cup sugar

Steps:

  • Wash and stem grapes and fill sterilized/hot canning jars 3/4ths full of grapes.
  • Add 1 T sugar to each pint jar OR 2 T sugar to a quart jar.
  • Fill each jar with boiling water.
  • Add lids and rings; hand tighten.
  • Process in hot water bath for 10-15 minutes.
  • Remove and cool on wire rack.
  • Store jars for 2-3 weeks.
  • Strain juice and grapes through cheesecloth-lined colander into bowl.
  • Chill or proceed with jelly making.

BEST MUSCADINE JAM



Best Muscadine Jam image

With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. This one was voted best by every member of the family. It has just the right balance of grape and lemon flavors and set beautifully. The prep time includes cooking the pulp and hulls. The cooking time does not include processing the jars in the boiling water bath.

Provided by 3KillerBs

Categories     Grapes

Time 2h

Yield 10-12 1/2 pint jars

Number Of Ingredients 4

5 lbs Muscadine grapes or 5 lbs scuppernong grapes
3 lbs sugar
1 lemon
1/2-1 cup water

Steps:

  • Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
  • Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
  • Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
  • Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
  • Juice the lemon.
  • Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
  • Add lemon juice and peel. Bring to a boil.
  • Stir in sugar and return to a boil.
  • Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
  • Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

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