Muscadine Grape Juice Recipes

MUSCADINE GRAPE JUICE (SCUPPERNONG)

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.

QUICK AND EASY MUSCADINE JUICE

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

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

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.