Recipe: Muscadine Grape recipes

Scuppernong Jam

2 quarts scuppernong or muscadine grapes, stemmed & washed
sugar (about 3 to 4 cups)

Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer
until tender (about 15 minutes); stir occasionally and add more water if needed to prevent sticking. In another saucepan, cook pulp until softened. Press pulp
through a sieve or food mill to remove seeds.

Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened.
Stir as the mixture thickens to prevent sticking.
Note: You can also test for jelling by removing the pan from the heat and chilling a dab of it.

Pour immediately into hot, sterilized jars, leaving 1/4-inch head space. Carefully wipe residue from jar mouths with a paper towel moistened with boiled water
and cover with seals and rings. Process in a boiling water bath for 15 minutes.
Makes about 1/2-pint jars. Muscadine Pie

Best of the Best from Georgia

1/2 gallon ripe muscadines
juice from 1/2 lemon
1/4 cup flour
2 1/2 cups sugar
dots of butter

Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed.
Let cool, then add lemon juice, flour, and sugar. Put this mixture in a 9-inch unbaked pie shell and dot with butter. Place lattice crust across top. Bake in a 400
degree oven for approximately 10 minutes, then reduce heat to 375 degrees and bake another 30 minutes.
Serve with whipped cream, if desired. Muscadine Ice

2 1/2 gallons muscadines
water
sugar
lemon juice

Stem, wash, and mash muscadines. Strain and reserve juice. Put hulls and pulp in a kettle with a little water; bring to a boil and simmer for about 20 minutes
(add more water if necessary). Remove from heat and strain through a strainer or jelly bag. Add juice to the reserved juice. Sweeten with sugar to your taste
and add a little lemon juice. Put in an ice cream freezer and freeze as you would ice cream.
Scuppernong Juice

1.Crush thoroughly 3 pounds (about 9 cups or 4 pints) fully ripe scuppernongs.
2.Add 1 cups water. Cover and simmer 10 minutes.
3.Strain through jelly bag or cheese cloth.
4.Refrigerate and serve