How to Cook Muscadine Grapes for Jelly Stock
Make Juice, Jelly and Syrup from Scuppernong Grapes
Sep 24, 2009
The grapes of the native American Muscadine or Scuppernong, Vitis rotundifolia, can be eaten fresh. Their skins are tough and astringent tasting, though, so most people only eat the pulp raw.
How to Use Muscadine and Scuppernong Grapes
Usually, Muscadines are cooked and frozen before use. According to the LSU Extension Service, the frozen juice, hulls and pulp will keep well in the freezer for two or three years, and can be taken out later for making a variety of recipes. Muscadines can also be washed and frozen whole, although doing so will decrease storage time significantly. (LSU AgCenter)
Cooking Scuppernong (Muscadine) to Make Jelly Stock
When cooking Scuppernong or Muscadine grapes it’s important to use the right amount of water to create the juice which will serve as the base, or stock. The idea is to use only enough water to keep the grapes from sticking while cooking them down. Use too much water, and the result will be bland; nothing akin to the vibrant flavor of Muscadine!
Ingredient Guidelines
- 1 quart grapes (approximately 1½ pounds) to 2/3 cup water – yields almost 2 cups juice
- 3 quarts grapes (approximately 4½ pounds) to 2 cups water – yields about 5½ cups juice
- 1 gallon grapes (5 ½ to 6 pounds) to 2 2/3 cups water – yields about 7 1/3 cups juice
Instructions
- Sort and thoroughly wash the grapes.
- Place a single layer of grapes in the bottom of a stockpot.
- Using the back of a soup ladle or some similar object, crush the grapes.
- Continue layering and crushing grapes until they are all crushed.
- Add the appropriate amount of water (see guideline, above), and bring to a boil.
- Cover, reduce heat and allow to simmer until grape hulls are tender; about 15 minutes.
- Allow to cool.
- Use a colander to drain the juice into another container; pressing the pulp with the back of a spoon to release more juice.
- Take the resulting juice stock and strain it through a damp jelly cloth or several layers of cheese cloth.
- Store and freeze the pulp and hulls for another use.
- Allow the juice stock to stand undisturbed overnight.
- Strain the juice stock once more, leaving the sediment in the bottom of the container.
The cooked stock may be also be used immediately to make other Muscadine products, or it may be frozen or canned for later use.
To make Muscadine Juice
To make Muscadine juice (for drinking) from the stock, sweeten the juice stock with sugar to taste. Ladle into plastic freezer containers leaving about ½ inch headspace. Then seal, label and freeze the containers until needed.
How to Can Muscadine Jelly Stock
Instructions
- Reheat the juice stock to a simmer.
- Pour the juice stock into sterilized pint or quart sized canning jars.
- Wipe jar edges clean and set lids.
- Process by the hot water bath method for 10 minutes.
Muscadine Jelly and Syrup
After freezing or canning, the Muscadine juice stock is now ready and waiting for another day. With it, one can make delicious recipes for Muscadine jelly or syrup. Each is a uniquely flavorful and highly prized southern food tradition! Readers may also be interested in uniquely Southern Thanksgiving Meal Ideas using Muscadine.
This southern grape has far more than flavor, though. Muscadines are a newly discovered Super-food!
Scientific studies of Muscadine and Scuppernong grapes have shown that they possess some of the highest known concentrations of antioxidants and other phytonutrients like resveratrol and ellagic acid; which help to improve cardiovascular health, prevent cancer, and aid in the management of blood sugar levels.
Eat them in good health!
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