Muscadine and Scuppernong grapes grow wild in the Southeastern United States and were first discovered by European colonists in 1584 at Sir Walter Raleigh’s North Carolinian colony. These grapes have remained a highly prized delicacy in the south even to this day.
Ripening in the late summer and early fall, Muscadines are right in time for making holiday meals extra special. Try substituting a Muscadine Sauce or Bread Recipe for the typical cranberry fare at Thanksgiving time, or enjoy these wonderful Muscadine jelly and syrup recipes all year ‘round.
Scuppernong or Muscadine Jelly
Ingredients
- 5 cups prepared Jelly Stock
- 1 box powdered pectin
- 1 tablespoon lemon juice
- 7 cups sugar (see sugarless option, below)
Instructions
- Pour jelly stock into a large 8 – 10 quart stainless steel or enamel pot.
- Pour in the powdered pectin and bring the pot contents to a hard rolling boil.
- Add the sugar to the pot; stirring until it is completely dissolved.
- Continue stirring and allow the stock to come up to a full rolling boil that will not stir down.
- Boil hard for 1 minute and 15 seconds.
- Remove the pot from the heat and skim off any foam.
- Leaving ¼ inch headspace, ladle contents into sterilized canning jars.
- Wipe the jar rims clean and set lids.
Sugar Free Diabetic Muscadine or Scuppernong Jelly Recipe
Ingredients
- 4 cups prepared Jelly Stock
- 2 tablespoons lemon juice
- 1 box powdered low-methoxyl pectin (such as Pomona’s Universal Pectin)
- 2 ¼ teaspoons powdered Stevia concentrate (or to taste)
Instructions
- Combine all ingredients in a large stainless steel or enamel pot.
- Bring the contents up to a hard boil for 1 minute.
- Remove from heat and skim foam from top of jelly.
- Ladle into sterilized canning jars.
- Wipe rims clean and set lids.
- Process for 10 minutes using the hot water bath method. This step is very important, as this recipe has no added sugar to aid in preserving the jelly!
How to Make Scuppernong or Muscadine Syrup
Ingredients
- 1 ¼ cups prepared Jelly Stock
- 1 ½ cups sugar
- ¼ cup white corn syrup
- 1 tablespoon lemon juice
Instructions
- Combine all ingredients in a large sauce pan.
- Bring to a full rolling boil that cannot be stirred down, and boil for 3 or 4 minutes.
- Remove from heat and skim off any foam.
- Ladle into sterilized half-pint or pint canning jars, leaving ¼ inch headspace.
- Wipe rims clean and set lids.
- Process for 10 minutes using the hot water bath method.
Muscadine is a Newly Discovered Super Food
Since their discovery in the 16th century, many new cultivars of Muscadine and Scuppernong have been developed and studied. In recent years many southern Universities have conducted extensive research projects proving that these grapes are far more than tasty – they are super sources of nutrition, too! Scuppernong and Muscadine grapes have some of the highest concentrations of antioxidants, including resveratrol and ellagic acid, found in any known fruit.
Enjoy the unique flavor of Suppernong and Muscadine grapes, and enjoy abundant health benefits at the same time!
Maria Blanco - Writer/Editor, Certified Family Herbalist, Naturopath, Holistic Nutritional Consultant
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