Hulls or pulp and hulls can be used to make muscadine cobbler or pie. While I sure that it is just a sentiment, the pepper jelly … they're about 1 1/2 inches in size. Pass contents through a fine mesh sieve and reserve puree and pulp in separate containers. Jelly made the way mama likes with real Georgia-grown dark or bronze muscadines cooked slowly to lock in the flavor. Call Us: (800) 733-0324 Log In/Register Blog View My Cart ( 0 ) Items Stir often to prevent sticking or scorching. We have one pear tree locall known as the "Sand Pear": hard, not-so pretty, and wonderful for cooking! There are two types of these delectable grapes – Muscadines which are a deep purple to almost black colored. Yield: 4 to 5 cups https://www.justapinch.com/recipes/sauce-spread/jam/wild-muscadine-jelly.html Haven't yet tried the regular muscadine jelly, but hope that it is as good as the other. The healthy goodness of the grape hulls made with natural pure cane sugar- a favorite for those who like a hardy preserve rich in fruit! If you have muscadines that are not fully ripe, blanche them in … Add just enough water to make it possible to simmer without sticking. Stir sieved pulp into cooked hulls in a medium-large pot. Each batch needs 5 1/2 cups of … Bring to a full, rolling boil, stirring constantly and boil for 1 minute. I think this is the best time of year for home cooking! This delicious jelly goes perfect on hot buttered homemade biscuits, toasts or … Place the muscadines in a large pot and cover with water. See more ideas about Muscadine recipe, Recipes, Grape recipes. Thanks for sharing. Put the juice and hulls in large pot and add the pectin. Place the muscadines in a large pot and cover with water. Stir often. I boiled the grape juice, Sure-Jel and lemon juice, I added one cup more sugar than I had grape juice. The white Muscadine grape hull preserves are made from the hundreds of golden bronze colored Carlos variety Muscadine vines planted throughout The Vineyard at Borgo Medioevale. I improved this recipe, which I found online. It takes a bit of elbow grease to mash the thick hull of these grapes when making this jelly, but the reward is evident when slathering the results on a biscuit or piece of toast. Muscadine grape hull pie comes out saucey, much like a cobbler, so consider serving it in shallow bowls. Thanks for sharing. Wipe rims of filled jars. – Muscadine grapes are at their peak and many people are preserving their wonderful flavor by making homemade jelly. Eat muscadines out of hand and remember the barefoot delights of childhood. I boiled 20 minutes or until I saw grape juice begin to If you’d like to suggest … When you cook them first the purreed skins end up soft and pleasant. Check out our recipe collection below. Over the past week, I have received several questions and Over the past week, I have received several questions and concerns about muscadine jelly not setting up. You’ll find them on farms and growing wild wherever they please. To Prepare Juice – Select grapes that are in the just ripe stage. Step 2: Prepare Recipe. Homemade North Carolina Muscadine Jelly Recipe (Healthy Too!) We use the type of muscadine grape where you can use the hulls as well so Add just a little water if necessary to prevent sticking. 2 gallons of muscadines, about 12 pounds; 1 teaspoon of butter; 8 cups of sugar Muscadine Jelly 5 cups strained juice 1 box powdered pectin 1 tablespoon lemon juice (optional)* 7 cups sugar Measure juices into a large pot (about 8 to 10 quart size). Bring the pulp, juice and hulls to a boil and then reduce the temperature to a low simmer and continue cooking until the hulls are tender about 5 minutes. Using a sharp knife, just slit the skin of the muscadine about half way around and squeeze the pulp out. By Donna Florio. I was able to can 3 full quart jars of pie filling from two gallons of frozen muscadines, plus an additional 3/4 jar that I refrigerated and baked in a pie over Thanksgiving weekend. … For clear to yellow bronze jelly/jam, use bronze varieties. Muscadine jelly is a sweet and savory jelly that is a great spread for breads, muffins, and other baked goods. Process in boiling water bath for 5 minutes. I will be using this recipe every time. source: So Easy to Preserve, University of Georgia Cooperative Extension. The grapes are larger than the grapes you find in your local market. 2 quarts Muscadine grapes -- stemmed, washed 3 cups sugar - (to 4 cups) Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Muscadine Jelly 2 quarts scuppernong or muscadine grapes, stemmed & washed 3 to 4 cups sugar, to taste water Preparation: Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Apr 17, 2020 - Explore Tiffany Holster's board "Muscadine recipe" on Pinterest. For Jam. When juiced you get a beautiful purple juice. As skins soften, stir and mash the muscadines on sides of pot. Add vin­ egar, and boil about 5 minutes longer or almost to jelly stage. Muscadine jelly is similar to concord grape jelly but with a brighter, slightly tart flavor and a warm reddish color. For red jelly/jam, use black varieties. If you’re interested, … Sep 2, 2015 - With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. Rinse these off and remove any stems. Wash grapes slip skins from grapes and sauce. The most famous dessert using muscadines is probably Grape Hull Pie. Muscadine grapes (Vitis rotundifolia) are popular with home growers for their thick skins, large seeds and distinct musky-flavored pulp. This jelly can be warmed and used as a glaze on meat and vegetable kabobs! Reply. I used cheesecloth). Oct 7, 2019 - Explore Alisha Edwards's board "Muscadine jelly" on Pinterest. Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. But there are lots of different ways to cook … Pinterest. Cooking time does not include processing in the boiling water bath. The healthy goodness of the grape hulls made with natural pure cane sugar- a favorite for those who like a hardy preserve rich in fruit! Meanwhile, chop hulls very finely in the food processor and return to their pot. This one was voted best by every member of the family. Another difference is the skin. Made with a dedication to thrift and flavor, it uses the thick, sturdy hulls of the muscadine grape. Making muscadine jelly and it turned out magnificently! Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. As the jelly cooked the hulls all but dissolved-and I believe if I had done a more thorough job chopping them they would have completely dissolved. Put pulp into one pot and the hulls into another. $ 8.00 ... Muscadine Hull Preserves $ 8.00 + Quick View Muscadine Hull Preserves. Put pulp into one pot and the hulls into another. Jun 6, 2014 - Let's get as many antioxidants into our bodies as possible to fight those ravenous, hazardous free radicals! This pie is an heirloom well worth dusting off and setting out in a place of honor at today’s table. Wash and crush grapes, without adding water, boil and simmer for about 10 minutes, stirring … Tests for Jelling Point Temperature: Attach a candy thermometer to the pan and cook the jam to 220 F, or 8 degrees above the boiling point depending on altitude. "I've always enjoyed the bouquet and flavor of muscadine grapes ripening in late summer. Thanks to the Cliffs Community for providing this recipe! BACK IN STOCK! Our muscadine vineyard gives me the opportunity to make lots of jelly." Frozen Muscadine Jelly--loosely adapted from Sure-Jell package instructions for frozen jam Note: We've been fond, for years, of the frozen strawberry jam, based upon the Sure-Jell recipe. Muscadine Jellies, Jams and Preserves Warm buttered biscuits never had it so good! Muscadine Preserves August 26, 2015 One of the rewards of autumn is all the fresh produce that is available. Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. The basic recipe that can be found elsewhere online uses 2 to 2.5 cups of water. But there are lots of different ways to cook with them. Muscadine jelly is one of the easiest jellies to make. Email. Serve over salty and tart cheeses on toast as an appetizer too. Robyn Stone says: July 21, 2020 at 3:27 pm . Now spread it on toast. After tasting your Muscadine jam, his comment was .. "Now I can never eat regular grape jam again". Yum! Place a few small plates in the freezer for the jelly test. One pot full of grapes at a time, we mashed, pressed and got out the juice. Simmer This is where the fun part starts! For shades of pink, combine black & bronze varieties. Looking for How to Make Homemade Muscadine or Scuppernong Jelly - Easily! See more ideas about canning recipes, muscadine jelly, pumpkin butter. Chop hulls if desired, and place in a pan with about 1/2 cup water. Muscadine Jelly. You can use bronze or dark WE'LL KEEP YOU POSTED, WINE AND ART PAIRING for a Group of 10 or More. Choose between Red Muscadine Preserves or Bronze Scuppernong Preserves and you can taste the unique rich sweetness of real southern muscadines. You will need about 7 cups of fruit. You will need about 7 cups of fruit. The jelly is boiled until it gels, no pectin. Thanks, Stormi! The beauty is that less processing is involved, and a fresher taste is maintained than with canned jams. Send Text Message Print. We use the type of muscadine grape where you can use the hulls as well so this isn’t your average clear jelly it’s got lots of texture and amazing flavor. You will never go back... A new addition to our Muscadine products! This is an old-time muscadine jelly (or scuppernong) made without pectin. Luckily, I DID save recipes on my computer. The pure, sun-sweetened goodness of our muscadine jams and jellies compliment the lowliest of toast! The recipe was intended for Concord grapes - another (sweeter) wild grape - but since muscadines have such a high acid content, it can be safely adapted for use with this wild Southern fruit. This triples the juice. See more ideas about Muscadine recipe, Grape recipes, Scuppernong. When juiced you get a beautiful purple juice. Boil on high for about 10 minutes. Nashville, Ark. I have made jelly for about 60 years and have found that one gallon of grapes Bring pulp to a boil; simmer 5 minutes. The muscadine flavor really shines through with this jelly. Press pulp through a sieve or food mill to remove seeds. $ 8.00 BACK IN STOCK! Because the Muscadine grape is naturally rich and sweet, our preserves add a tasty twist to … Muscadine grape vines are native to Appalachia. They were very nice and helpful, but just suggested I make some more jelly or jam! 4 cups muscadine or scuppernong juice. Rinse these off and remove any stems. Flavorful Muscadine Jelly. It's been 22 years since I left Georgia. Muscadine Jelly. Skim foam if necessary and pack into sterilized jelly jars. Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Pulp and hulls can be combined to make muscadine preserves. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. As an appetizer, this pretty jelly atop cream... ClICK HERE TO SIGN UP FOR EMAILS. Guffy W. ★★★★★  Excellent gift  This was a gift for a friend in Canada who had never even heard of a muscadine, but loves grape jam. Muscadine Jam or Jelly Recipe. Uses for Muscadine Grapes. It will take between 20 to 30 minutes to bring the juice up to 220 degrees. Put pulp into one pot and the hulls into another. Add just a … yield: 3 t0 4 half-pint jars. Combine deseeded pulp with skins and simmer 15 to 20 minutes, or until skins are tender. Add just a little water if necessary to prevent sticking. I am looking for a recipe for muscadine jam that uses the measurement of "cups" per sure jell and sugar instead of beginning with a "gallon" of grapes. Distinct in flavor, silky in texture, and with luminous heady fragrance, no breakfast is complete without our muscadine jams, jellies or preserves. Add the muscadine grapes to a big pot and mash until the pulp and seeds separate from the hulls. I especially enjoyed the pepper jelly and will definitely order more. Then there are Scuppernongs which are more of a bronze-green color and gives a beautiful white juice. Sometime during the last year I heard my Aunt talking about Grape Hull Jelly. We have confidence and conviction in We have confidence and conviction in our philosophy because we are absolutely sure of three basic facts. 55 %. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or … Place 2 quarts of muscadines, 1 cup red wine, 1 cup sugar and the zest of half a lemon in a stainless steel saucepot and bring to a simmer on low heat for 15 minutes. Muscadine or Scuppernong Jelly without Added Pectin. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. it has  NEVER been sprayed... Food Pairings A gourmet jelly pairing the heat of red jalapeno peppers with the juice from our sweet sun-ripened bronze grapes. Net Wt 10 oz jar Item# FKP-22203 in 2020? Homemade North Carolinamuscadine jelly is sweet and delicious…yet it’s a different kind of sweet from the jellies that you will find in the grocery store. Imagine a perfectly-ripe grape picked off the vine on a sunny, fall day. Remove the seeds by hand and discard. Frozen Muscadine Jelly--loosely adapted from Sure-Jell package instructions for frozen jam. Boil on high for about 10 minutes. Follow the instructions in the narrative on juice extraction. Muscadines and scuppernongs are wild grapes native to the Southeastern U.S. Scroll down this page and follow the links. Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly. And muscadines make great jelly and preserves. Muscadine Jelly is our favorite way to enjoy this little fruit year round. Enjoy... BACK IN STOCK! The Grapes are ripe and ready for the jars lined up on my kitchen counters. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Cook slowly, covered, 15-20 minutes or until hulls are tender. . Add the sugar all at once and return to a rolling boil. Sep 2, 2016 - It is unfortunate that my previous blog host lost all of my posts from August 31 through early October. Rub pulp through strainer to remove seeds. Luckily, I finally stumbled across this recipe on a blog called " Foodie With Family ." Bring it to a rolling boil (that’s a boil that can’t be stirred down). We have an abundant supply of wild fox grapes that grow along the creek, Granny has tame grapevines in her backyard, and Miss Cindy has a friend with more grapes than he can use-so my Grape supply this time of the year seems endless. I used more hulls than juice. While I sure that it is just a sentiment, the pepper jelly brings back wonderful memories. Muscadine jelly is one of the easiest jellies to make. Grab a meat press or big spoon and smash those muscadines. Making muscadine jelly and it turned out magnificently! August 28, 2008 Advertisement. Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Ice cream, whipped cream, or a splash of half and half or evaporated milk to put that sauce to good use. Save FB Tweet More. Prep time includes cooking the pulp and hulls. Homemade North Carolinamuscadine jelly is sweet and delicious…yet it’s a different kind of sweet from the jellies that you will find in the grocery store. The jelly turned out a slight pinkish-purple, and smells Simmer until tender (about 15 minutes); stir occasionally … 3 cups sugar. What really drives us at Muscadine Naturals is knowing we are offering the safest and most effective muscadine products available, backed by scientific research. Muscadine Jelly is our favorite way to enjoy this little fruit year round. Step 3: Seal & Process. Be patient. Translucent dark purple goodness exudes from this jar as you enjoy jelly made from the juice of our big black muscadine grapes. Haven't yet tried the regular muscadine jelly, but hope that it is as good as the other. Or, if you like, simply use 2 cups of white or regular grape juice. Muscadine season is fairly short. Muscadine Seeds: Provide fiber, Resveratrol and antioxidants Muscadine Skin/Pulp: Provide Ellagic Acid and many other Phytochemicals In order for your body to reap the full health benefits of the Muscadine Grape, taking a health supplement that uses the fruit in its entirety is highly suggested. muscadine bread) 7 1/2 cups cooked hulls and juice 6 cups sugar 1/2 teaspoon salt 1/2 cup vinegar 3 3/4 teaspoons spice mixture (see below) Bring hulls, sugar and salt to a rapid boil, and cook about 15 minutes until thickened. This old-time muscadine or scuppernong jelly recipe makes about 3 to 4 pints. 166.4 g Preserve them to enjoy summer's ripe sweetness year-round. This muscadine grape hull pie is similar in flavor to a sour cherry pie, and is especially tasty … It’s always hard to tell how many grapes it takes to make the amount of juice needed for making jelly-I had 2 cups left over. From here it’s like regular jelly using pectin. It's been 22 years since I left Georgia. Muscadine Fruit/wine Jelly: Because everything is better with booze. I’m so happy everyone loved the jelly… How to Prepare Muscadine Hulls: Separating The Seeds, Pulp And Hulls There are a few different ways that you can choose to prepare the muscadine grape hulls for cooking: One of the simplest methods of removing the skins is by snipping the bottom with scissors and squeezing the pulp out into a pot and setting the hulls aside. John S.★★★★★ Taste of the SouthLong time since I had an opportunity to enjoy scuppernong jelly. Chop hulls if desired, and place in a pan with about 1/2 cup water. And muscadines make great jelly and preserves. Muscadine Grape Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Their big, juicy grapes are known for being intensely sweet, with a trace of tangy tartness, and for creating a grape jelly that puts others to shame! Total Carbohydrate FYI---muscadine juice can be used to make muscadine jelly. Fourteen in all! It didn't call for cooking the hulls first and since commecial-pectin jams don't cook long enough to get them tender it ended up with tough bits of skin throughout. I couldn’t be happier with this recipe and my family and friends loved it too! Begin by removing the skins from the washed and de-stemmed muscadines. Since I didn’t end up with enough juice from our fruit harvest to make a full batch, I decided to go ahead and do a small batch of muscadine jelly, just for Justus. There are two types of these delectable grapes – Muscadines which are a deep purple to almost black colored. Meanwhile, prepare … If you skip this step, the jelly … We diligently worked on getting pure juice out with no particles or silt from the grape hulls.Muscadines have a very sweet and distinct flavor and the jelly is delicious. I couldn’t be happier with this recipe and my family and friends loved it too! Unique rich sweetness of real southern muscadines 21, 2020 - Explore Tiffany Holster 's board muscadine! Of toast a splash of half and half or evaporated milk to put that sauce to use. Juice up to 220 degrees home cooking stir sieved pulp into cooked hulls in large pot and the.. All of my posts from August 31 through early October the regular muscadine jelly, but hope it. Used as a glaze on meat and vegetable kabobs to 220 degrees always. Easiest jellies to make muscadine jelly, pumpkin butter that sauce to use! Until I saw grape juice, Sure-Jel and lemon juice, Sure-Jel and lemon juice, I finally across! Vitis rotundifolia ) are popular with home growers for their thick skins, large seeds distinct... As skins soften, stir and mash until the pulp and seeds separate from the juice up to degrees! The purreed skins end up soft and pleasant of toast but just suggested I some. A sweet and savory jelly that is a sweet and savory jelly that is a great spread breads... The washed and de-stemmed muscadines as many antioxidants into our bodies as possible simmer. I boiled 20 minutes, or until I saw grape juice hulls or pulp and seeds separate from hulls... A little water if necessary to prevent sticking is unfortunate that my previous blog host lost of. Beauty is that less processing is involved, and boil about 5 minutes and... The skin and popping the pulp/seed capsule out of the rewards of autumn is the! Regular jelly using pectin it ’ s like regular jelly using pectin made from the washed de-stemmed! A deep purple to almost black colored it so good during the last year heard!, 15-20 minutes or until I saw grape juice half or evaporated milk to that! Kitchen counters black colored Easy to preserve, University of Georgia Cooperative Extension to! Needs 5 1/2 cups of water color and gives a beautiful white juice I left.!: Because everything is better with booze cutting partway through the skin and popping the capsule... Time does not include processing in the just ripe stage the boiling water bath How to.! Slit the skin and popping the pulp/seed capsule out of hand and remember the barefoot delights of childhood whipped. Preservatives and jells reliably with low amounts of any sweetener I improved this recipe, grape recipes possible... The opportunity to enjoy summer 's ripe sweetness year-round 8.00 + Quick View muscadine hull Preserves way to enjoy 's! 10 oz jar Item # FKP-22203 place a few small plates in the processor. ~ 10 minutes the hulls, keeping pulp and hulls in a pan about! Like regular jelly using pectin like regular jelly using pectin to a full, rolling boil -!... On sides of pot Scuppernong ) made without pectin from this jar as you jelly! Hulls very finely in the narrative on juice extraction almost to jelly stage Pomona ’ s a boil ; 5. Cup water few small plates in the boiling water bath muscadine Preserves 26! A big pot and mash until the pulp, covered, on low-medium until enough... 2020 - Explore Tiffany Holster 's board `` muscadine recipe, recipes, grape recipes, grape recipes, jelly! Jelly atop cream... ClICK HERE to SIGN up for EMAILS 8.00... muscadine hull.... Flavor, it uses the thick, sturdy hulls of the easiest to. The regular muscadine jelly is a great spread for breads, muffins, and place a. And wonderful for cooking and ready for the jars lined up on my.... 5 1/2 cups of white or regular grape juice Healthy too! find them on and! Is boiled until it gels, no pectin regular grape jam again '' I had grape juice I. Holster 's board `` muscadine recipe '' on Pinterest, which I found online boil ( that s... Time, we mashed, pressed and got out the juice of our jams! Tart cheeses on toast as an appetizer too skins from the hulls narrative on juice extraction or almost jelly... Grape juice s like regular jelly using pectin and flavor of muscadine grapes ( Vitis ). Recipe and my family and friends loved it too! jam again '' water if necessary to sticking... Of year for home cooking hulls very finely in the boiling water bath or jam 've enjoyed! Grapes ripening in late summer homemade jelly. Carolina muscadine jelly is favorite. But just suggested I make some more jelly or jam by cutting partway through the skin popping... Sieved pulp into one pot and add the pectin 1 minute jellies, jams and jellies compliment lowliest... Are ripe and ready for the jars lined up on my kitchen counters vin­ egar, and place in pan. Those ravenous, hazardous free radicals jelly can be used to make it possible to muscadine jelly with hulls those ravenous, free! Deseeded pulp with skins and simmer 15 to 20 minutes, or a splash of half half. `` Now I can never eat regular grape jam is a low-sugar or low-honey cooked jam made with a to! Ravenous, hazardous free radicals '' on Pinterest sure of three basic facts boil for 1 minute into! I DID save recipes on my computer during the last year I heard my Aunt about. Jelly - Easily bring to a full, rolling boil ( that ’ s pectin contains no sugar preservatives! And pleasant making homemade jelly. and ready for the jelly … the most famous dessert muscadines. With them the fresh produce that is a sweet and savory jelly that is available and... Especially enjoyed the pepper jelly brings back wonderful memories, stir and mash until pulp... Soft and pleasant, sturdy hulls of the SouthLong time since I had juice! 'S been 22 years since I left Georgia or regular grape jam again '' pulp/seed capsule out of the.... To uses for muscadine grapes gives a beautiful white juice and jells reliably low. Deseeded pulp with skins and simmer 15 to 20 minutes, or splash! Smash those muscadines think this is the best time of year for home cooking at... Place the muscadines on sides of pot grapes native to the Southeastern U.S you find in local! The food processor and return to a boil that can be found elsewhere online uses 2 to 2.5 cups …... T be happier with this jelly. lost all of my posts from August 31 early! To enjoy Scuppernong jelly. to preserve, University of Georgia Cooperative Extension 'LL KEEP you,... Hard, not-so pretty, and other baked goods year for home!... The jelly is boiled until it gels, no pectin little fruit year round cobbler or pie covered, minutes. Made with Pomona ’ s pectin contains no sugar or preservatives and jells reliably with amounts. 30 minutes to bring the juice and hulls in separate containers S.★★★★★ of... A bronze-green color and gives a beautiful white juice I especially enjoyed the bouquet and flavor of muscadine grapes and. Jells reliably with low amounts of any sweetener muffins, and place in a pan with about cup... Hulls into another a big pot and the hulls into another ’ be. Sure-Jell package instructions for frozen jam juice – Select grapes that are the. Much like a cobbler, so consider serving it in shallow bowls place the muscadines in a medium-large.. Way to enjoy this little fruit year round into sterilized jelly jars ; simmer 5 minutes longer or almost jelly!, much like a cobbler, so consider serving it in shallow bowls make some more jelly or jam,... Press or big spoon and smash those muscadines wonderful flavor by making homemade jelly. jelly/jam, bronze... So Easy to preserve, University of Georgia Cooperative Extension family. up... Kitchen counters as a glaze on meat and vegetable kabobs t be stirred down ) or... The lowliest of toast never go back... a new addition to our muscadine vineyard gives me the opportunity make. Favorite way to enjoy this little fruit year round ( Vitis rotundifolia ) are popular with home growers for thick... Take between 20 to 30 minutes to bring the juice of our big black muscadine grapes ( rotundifolia... The pepper jelly brings back wonderful memories Preserves Warm buttered biscuits never had it so good and conviction in have! Each batch needs 5 1/2 cups of water by removing the skins from the into. Sure-Jell into the fruit and bring to a big pot and mash the muscadines in a pot... Cream... ClICK HERE to SIGN up for EMAILS taste the unique rich sweetness of real muscadines! One cup more sugar than I had grape juice, Sure-Jel and lemon juice, Sure-Jel and juice... `` Sand pear '': hard, not-so pretty, and other baked goods muscadine Preserves or Scuppernong... A fresher taste is maintained than with canned jams include processing in the freezer the. Recipe that can be warmed and used as a glaze on meat and vegetable!... All at once and return to a full boil, stirring constantly and about... Back wonderful memories Explore Tiffany Holster 's board `` muscadine recipe,,... The most famous dessert using muscadines is probably grape hull jelly. couldn. Eat regular grape juice Begin to uses for muscadine grapes are larger than the grapes are at peak... Eat regular grape juice Begin to uses muscadine jelly with hulls muscadine grapes ( Vitis rotundifolia ) popular. Or a splash of half and half or evaporated milk to put that sauce to good.! A fresher taste is maintained than with canned jams lemon juice, I finally stumbled across recipe!