Prep 1 hr
Cook 10 mins
A tasty alternative for pancakes, waffles, french toast, oatmeal, ice cream, or whatever else you might use maple syrup on. The purple muscadines give a beautiful, jewel-like color but the bronze, scuppernong-types would taste just as good. Prep time includes pre-cooking the pulp and hulls. Cooking time is for the final cooking. It does not include processing the jars in the hot water bath.
- 1360.77 g Muscadine grapes
- 118.29-236.59 ml water
- 1242.09 ml sugar
- 236.59 ml light corn syrup
- 14.79 ml lemon juice
- 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.