Muscadine Grape Juice Recipes

QUICK AND EASY MUSCADINE JUICE

Steps:

• To each quart canning jar add 1-1/2 cups grapes
• Add 1/8 to 1/4 cup of sugar or honey
• Ladle or pour boiling water into each jar, leaving 1/2-inch head space
• Remove air bubbles, wipe rim of jar and adjust two-piece caps
• Process in a water bath canner for 20 minutes
• Once jars are cool, check for seal, remove rings, wipe jars and label
• Store in a cool, dark room or cabinet for at least a month

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.

MUSCADINE GRAPE JUICE (SCUPPERNONG)

Steps:

• Wash and sterilize 7 quart jars according to normal procedure. Place 7 lids in hot water and wash rings and funnel. Bring 8 quarts of water to a boil for filling the jars. Pick out any stems and wash the grapes. Slit the skin of each grape with a knife. Remove hot jars from the canner, put 1 cup of grapes and 1/4 cup sugar in each jar. Fill to 1/4 inch from the top with boiling water. Using a non-reactive clean spoon or knife, make sure all air bubbles are removed from the jars. No need to mix up the sugar. Adjust the water level, place on lid and finger tighten the rings. Process in water bath for 25 minutes. Remove and place on a towel to allow to seal. Place in cool, dark area to store. Some grapes will sink, others will float. Most will eventually sink though. Let stand for a minimum of one month before using. Strain and adjust strength to taste with water.

GRAPE DUMPLINGS

Steps:

• Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1 ½ inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
• Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
• Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
• Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately ¼-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
• Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
• Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
• Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
• Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
• Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.