Scuppernong Grape Butter Recipes

EBOO'S WILD SCUPPERNONG PIE

Steps:

• Preheat the oven to 350 degrees F.
• Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
• In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
• Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
• Bake until the crust has browned, 50 minutes.

EBOO'S WILD SCUPPERNONG PIE (WITH GRAPES)

Steps:

• Preheat the oven to 350 degrees F.
• Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
• In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
• Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
• Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.

GRAPE BUTTER

Steps:

• In a large stainless or enamel pot add grapes and water.
• Heat to medium high and mash grapes.
• Continue to cook as mixture thickens, about 30 minutes.
• Stir frequently.
• Put grapes and juice through a food mill to remove seeds.
• Return pulp to pot and cook over medium low heat for 2-3 hours, stirring frequently.
• You may need more cooking time depending on the amount of juice your grapes hold.
• When product is quite thick place a drop of grape butter on a frozen plate.
• If you get a ring of fluid around grape butter drop you need to continue to cook.
• Repeat test until no liquid ring appears.
• At this point taste and add honey if you wish.
• When done, ladle butter into clean, hot sterile jars leaving 1/2 inch head space and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

SCUPPERNONG JELLY

Steps:

• Wash the fruit and remove the stems. Place the fruit in a large bowl, and using your hands, a fork, or a potato masher, squeeze the grapes. Place the fruit in a large, stainless steel or enamel pot, and using your hands, mash until no large pieces of fruit remain. Add just enough water to keep the mixture from sticking (see page 295) and bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. Transfer the mixture to a jelly bag (see page 293) and allow to hang over a bowl for at least 6 hours or overnight. Measure the juice; you should have about 8 cups.
• When you are ready to make the jelly, place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jelly.
• Sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• In a large, heavy-bottomed saucepan, combine the scuppernong juice (you should have about 16 cups, or 4 quarts), sugar, lemon juice, and salt. Follow the procedure for Raspberry Jam (page 289), including ringing the scuppernong mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.
• jelly bag
• A jelly bag is used for straining pressed juice when making jelly. It may be made of several thicknesses of cheesecloth, or of cotton flannel or firm unbleached muslin. These are available online and in some hardware stores and gourmet shops. Meme used to use an old cotton pillowcase. When making jelly, it is important not to squeeze the fruit. Let the fruit hang in the jelly bag and slowly drip out into a bowl. Squeezing the mixture will produce cloudy juice, which makes for cloudy jelly.

SCUPPERNONG GRAPE BUTTER RECIPE

Steps:

• Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well. Slip off grape skins and grind or chop skins finely, reserving pulp; set aside. Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds. Return pulp to saucepan; add reserved skins and remaining ingredients. Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens. Quickly ladle butter into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes. This recipe yields 8 half-pints.