Spiced Muscadine Grapes

1. 1

   Wash grapes and slip pulp from the skins of grapes.

2. 2

   Steam pulp over hot water in double boiler until they can be mashed through a coarse sieve or food mill to remove seeds.

3. 3

   Combine skins and pulp.

4. 4

   Add vinegar, sugar and spices (tied loosely in a cheesecloth bag and lightly pounded).

5. 5

   Cook together until very thick.

6. 6

   Remove spice bag.

7. 7

   Pack into hot pint jars leaving 1/2 inch headspace.

8. 8

   Wipe jar mouths and adjust lids.

9. 9

   Process in boiling water bath canner for 5 minutes.

* Per serving · 4 servings · Values may vary.

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