Muscadine Syrup Recipes

MUSCADINE SYRUP

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.