Muscadine Syrup

1. 1

   Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.

2. 2

   Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.

3. 3

   Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.

4. 4

   Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree.

5. 5

   Measure 4 1/2 cups of puree into a generously-sized pot. If the measure comes up a little short you can add a small amount of water.

6. 6

   Add lemon juice and corn syrup. Bring to a boil.

7. 7

   Add sugar. Bring to a full, rolling boil. Cook for 2 minutes.

8. 8

   Remove from heat.

9. 9

   Pack in 1/2 pint or pint jars, seal, and process in boiling water bath for 10 minutes.

10. 10

    Use on waffles, pancakes, french toast, etc. or stir into hot cereal.

* Per serving · 4 servings · Values may vary.

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