100 Muscadine Grape Juice Recipes

GRAPE JUICE

Steps:

• Wash and stem grapes.
• Put grapes in sauce pan.
• Crush with potato masher or similar device. (See 'Crushing the grapes' note below)
• If there's not enough juice to cover the crushed grapes, add just enough boiling water from a kettle to cover the grapes.
• Heat pot to a boil, then lower to a simmer and simmer uncovered for 10 minutes, until the grape skins are soft.
• Strain through either a double-layer of cheese cloth, or a jelly bag.
• Discard skins and sediment.
• Put juice in covered containers in the refrigerator and let stand there for 24 to 48 hours.
• Carefully pour juice into a pot, being careful not to disturb the sediment at the bottom of the containers.
• Discard sediment.
• Taste the juice cold, see if you want to sweeten it.
• If so, do so now to taste.
• Heat juice, stirring occasionally, until it comes to a boil.
• Ladle hot juice into jars. (See note on special jar sterilization.)
• Leave 1 cm (1/4 inch) headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• The processing time is 5 minutes for half-litres and litres (US pints and US quarts); 10 minutes for 2 litre (2 quart / US half-gallon) jars. Increase time as needed for your altitude.

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.