Recipes and Related Links:

Click on these sites to learn more about muscadine/scuppernong grapes and to find delicious recipes for jams, jellies, pies, wine, and more, or try the great recipes shown below!

www.muscadine.com
www.ars.usda.gov
www.agr.state.nc.us

Baker's Favorite Grape Hull Preserves

4 Lbs. Black Muscadine Grapes
1 Box Sure Jell
3 Tablespoons Lemon Juice
7 ½ Cups Sugar
9 or 10 Half Pint Jars with Lids

Wash 4 lbs. of grapes. Separate skins and pulp in separate containers Bring pulp to boil and simmer for 5 minutes. Rub through strainer or colander to remove seeds. Place hulls in food processor or chop with knife. Combine de-seeded pulp with chopped skins and simmer 15 or 20 minutes or until skins are tender. Refrigerate overnight. The next day, dissolve box of Sure-Jell in grapes and add 3 tablespoons of lemon juice. Bring to hard boil and add 7 ½ cups of sugar all at once. Boil hard for one minute. Remove from heat, stir, and skim for 5 minutes. Pack in sterile jars. Note: Dishwasher will sterilize jars just fine.
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Pam's Grape Hull Pie

4 cups Black Muscadine Grapes
¾ cup of sugar
1 Tablespoon grated orange rind
1 ½ Tablespoon lemon juice
1 Tablespoon quick-cooking Tapioca
1 Tablespoon cornstarch
2 Unbaked pie shells (one for top)
Preheat oven to 450 Deg.

Wash 4 lbs. of grapes. Separate skins and pulp in separate containers. Bring pulp to boil and simmer for 5 minutes. Rub through strainer or colander to remove seeds. Combine the pulp, skins, sugar, lemon juice, orange rind, tapioca and corn starch. Let stand for 15 minutes. Fill pastry shell with grape mixture. Form lattice over top or use hold shell with holes punched in. Bake the pie for 10 minutes at 450 Deg. Lower the heat to 350 Deg., and bake for about 20 minutes more.
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