Muscadine Syrup
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
8 1/2 pint jars
ingredients
- 3 lbs Muscadine grapes
- 1⁄2 - 1 cup water
- 5 1⁄4 cups sugar
- 1 cup light corn syrup
- 1 tablespoon lemon juice
directions
- 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.
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RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina