Muscadine Syrup Recipes
MUSCADINE SYRUP
A tasty alternative for pancakes, waffles, french toast, oatmeal, ice cream, or whatever else you might use maple syrup on. The purple muscadines give a beautiful, jewel-like color but the bronze, scuppernong-types would taste just as good. Prep time includes pre-cooking the pulp and hulls. Cooking time is for the final cooking. It does not include processing the jars in the hot water bath.
Provided by 3KillerBs
Categories Sauces
Time 1h10m
Yield 8 1/2 pint jars
Number Of Ingredients 5
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, 15-20 minutes or until hulls are tender.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree.
- Measure 4 ½ cups of puree into a generously-sized pot. If the measure comes up a little short you can add a small amount of water.
- Add lemon juice and corn syrup. Bring to a boil.
- Add sugar. Bring to a full, rolling boil. Cook for 2 minutes.
- Remove from heat.
- Pack in ½ pint or pint jars, seal, and process in boiling water bath for 10 minutes.
- Use on waffles, pancakes, french toast, etc. or stir into hot cereal.
Nutrition Facts : Calories 743, Fat 0.7, SaturatedFat 0.2, Sodium 31.6, Carbohydrate 193.3, Fiber 1.5, Sugar 170.1, Protein 1.1
MUSCADINE JAM
What's better than homemade jam from muscadine grapes? It's amazingly easy and quick to make!
Provided by Maria Marquez Delgado
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 160
Number Of Ingredients 2
Steps:
- Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
- Wash grapes and cut in half. Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot.
- Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
- Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
- Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!
Nutrition Facts : Calories 25 calories, Carbohydrate 6.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.3 g
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