Muscadine Grape Juice Scuppernong Recipes
MUSCADINE GRAPE JUICE (SCUPPERNONG)
- first try at making simple Muscadine Grape Juice. Did it similar to how we made Concord Grape Juice as a kid up north. Will have to wait a month or so before seeing how it turns out though.
Provided by TimGa
Categories Drinks
Time 1h30m
Yield 1
Number Of Ingredients 3
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.
Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Recipe (252g), Sodium 97670.1602807228 mg, Sugar 0 g, TransFat 0 g
MUSCADINE GRAPE JUICE
Make and share this Muscadine Grape Juice recipe from Food.com.
Provided by Impera_Magna
Categories Jellies
Time 25m
Yield 2 quarts
Number Of Ingredients 2
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.
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- Wash Scuppernong grapes with cold running water. Remove stems. Cut grapes in half. This is optional, but helps prevent the grapes from bursting hot juice when mashed in the pot as they start to soften.
- Add grapes and 1 cup water to an 8-quart enamel coated or stainless steel pot. Bring to a boil over medium-high heat, stirring occasionally. As the grapes start to soften, mash with the back of a spoon or a potato masher. (Be careful! As you mash the grapes, they tend to burst open and splatter hot juice if left whole.)Reduce heat and let simmer 20 minutes, stirring often, or until the seeds and pulp has released from the skins. The skins will need to be very soft at this point.
- Line a large mesh strainer or colander with 3 layers of cheesecloth or use a jelly strainer bag on a stand (See my Amazon picks before the recipe). Place the strainer or jelly strainer bag over a wide rimmed bowl to catch the juice that drips.
- Carefully pour hot cooked grape mixture into the cheesecloth-lined strainer or jelly strainer bag on a stand. Let the mixture drip for at least 1 hour, occasionally stirring the mixture to help allow the liquid to drip out into the bowl to get 2 cups grape juice. Discard solids.
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