Scuppernong Grape Butter Recipes

SCUPPERNONG JAM

Steps:

• Gather the ingredients. Prepare the boiling water bath canner, jars, and lids following these tips . Place a few small plates in the freezer for the jelly test.
• Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers.
• Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes); stir occasionally and add more water if needed to prevent sticking.
• In another saucepan, cook the pulp until softened. Press pulp through a sieve or food mill to remove seeds.
• Combine pulp and hulls in a larger pan; add 3/4 cup of sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking.
• Take a plate out of the freezer. Drop a teaspoon of the hot jam onto the plate. Let it rest for about 30 seconds. Tip the plate. The jam should move slightly, but it shouldn't be thin enough to run. If it is runny, continue cooking and check again.
• Pour the finished jam immediately into the hot, sterilized jars, leaving 1/4-inch head space.
• Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings.
• Process in the boiling water bath for 15 minutes.
• Makes about 4 to 5 half-pint jars. You Might Also Like Homemade Blueberry Jam Spiced Caramel Pear Jam Nectarine Raspberry Jam

HOW TO MAKE SCUPPERNONG JELLY

Steps:

• Wash the grapes under cold running water and remove any stems or leaves.
• Place the grapes in a 6 quart or larger pot and add the water. On high heat bring the grapes to a boil.
• Boil stirring constantly for 20 minutes or until the skins have slipped and most of the seeds have been released from the pulp. Use a metal potato mashers to help things along.
• After 20 minutes and the skins have softened remove from the heat. Use the potato masher to mash any remaining grapes and to help the pulp to release the grape juice.
• Line a large wire mesh strainer with a triple layer of cheesecloth or with a large lint-free flour sack towel, or a jelly bag.
• Carefully pour the hot pot of muscadine grape into the cheesecloth or flour sack, or jelly bag.
• Allow the juice to slowly drain for at least an hour. Once you have 3 2/3 cups of juice discard the solids.
• Combine the scuppernong grape juice, sugar and lemon juice in a large 6 to 8-quart pot to prevent over boiling.
• Heat on medium-high and occasionally stir until the sugar has dissolved. Increase the heat to high and bring to a hard boil.
• Once the scuppernong juice has reached a hard boil that can not be stirred down add the pouch of liquid pectin.
• Stir to combine and return to a hard boil. Boil for one minute exactly.
• Carefully remove the hot pot from the heat and use a spoon remove all of the foam that has settled on the top of the jelly. Discard the foam.
• Fill hot jelly jars with hot jelly leaving a 1/4 inch headspace. Wipe jar rim with a damp paper towel.
• Place a flat lid on the jar and apply the band to fingertip tight.
• Process filled the jars in a hot water bath canner for 10 minutes. Turn off heat. Cool 5 minutes then remove the jars from the canner.
• Check for a proper seal after and hour.
• Place the jars on a towel and allow to cool overnight before labeling and storing.

EBOO'S WILD SCUPPERNONG PIE

Steps:

• Preheat the oven to 350 degrees F.
• Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
• In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
• Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
• Bake until the crust has browned, 50 minutes.

EBOO'S WILD SCUPPERNONG PIE (WITH GRAPES)

Steps:

• Preheat the oven to 350 degrees F.
• Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
• In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
• Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
• Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.

SCUPPERNONG JELLY

Steps:

• 1. Scuppernongs have very tough skin. I took a sharp knife and gave each one a cut when I put then into the pot to cook.
• 2. Add the 1/2 cup water, bring to a boil, reduce heat and simmer for 10 minutes.
• 3. Strain the juice, you will need 4 cups. Directions called for cheesecloth, I just used a strainer with fine holes.
• 4. Sterilize 5 canning pint jars for 20 minutes. Wash the screw bands and lids.
• 5. Lids go into pan with water brought to hot, and then turned off.
• 6. Put juice in a large pan, add sugar and butter and bring to a boil that cannot be stirred down. Add pectin and cook exactly 1 minute.
• 7. Fill pint jars to directions on pectin package, wipe clean the outside rim, add the lid and screw band.
• 8. Put in water bath for exactly 5 minutes.

SCUPPERNONG GRAPE BUTTER RECIPE

Steps:

• Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well. Slip off grape skins and grind or chop skins finely, reserving pulp; set aside. Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds. Return pulp to saucepan; add reserved skins and remaining ingredients. Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens. Quickly ladle butter into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes. This recipe yields 8 half-pints.