Scuppernong Jelly is a Southern treat when you have the pick of wild Muscadine grapes. If you can't find Muscadine grapes you can use any grape you can buy in the store to make this homemade grape jelly recipe.
Here's how to plant and grow muscadine plants.
Muscadines & scuppernongs. Lucy Mercer/A Cook and Her Books As sure as shootin' that a hurricane will blow through and send Weather...
This old-time muscadine or scuppernong jelly recipe makes about 3 to 4 pints. The jelly is boiled until it gels, no pectin.
Last year, we went to Wenker’s Vineyard in Albertville and picked muscadines. It was such a great experience that this past weekend, we went back to do it again, especially since the baby is…
This scuppernong jam recipe is an old-fashioned jam made with scuppernong or muscadine grapes. The recipe makes about 5 half-pint jars.
A southern grape jam full of flavor - both sweet and tart. Recipe makes 3 half pints.
Discover how to prepare a delicious macaroni and cheese recipe made with the addition of spicy andouille sausage and Cajun seasonings.
Muscadines & scuppernongs. Lucy Mercer/A Cook and Her Books As sure as shootin' that a hurricane will blow through and send Weather...
This is the season for muscadines, the wild grape native to the American Southeast. They are in season during September and October, and so just when you think you can’t bear the heat for one more week in Florida or Georgia, these bronze and purple globes show up at the produce market bearing the promise of fall.Muscadines are only partially related to more domesticated grapes. They’re wild and they taste like it.
Small Batch Scuppernong Grape Jelly is homemade jelly made easy! Make it a freezer jelly or use a water bath to make it shelf stable. Scuppernongs are basically golden muscadines so they can easily be swapped in this jelly recipe.
Scuppernong Jelly is a Southern treat when you have the pick of wild Muscadine grapes. If you can't find Muscadine grapes you can use any grape you can buy in the store to make this homemade grape jelly recipe.
Hearty, saucy, and vibrant with the combination of indigenous Southern grapes, white wine, mustard, and herbs, this memorable dish makes for a great early fall feast. Serve it with rice, couscous, or my favorite accompaniment, herb-kissed mashed potatoes.
Info about muscadine grapes in NC, including recipes like grape pepper jelly, how to eat them, health benefits, where to pick them and more. #shoplocal #visitnc #NCMuscadineGrapes #MuscadineGrapes
I have a passion for making recipes that my grandmother, Tom, cooked for our family. Tom and I documented her recipes during her late nineties (when she felt more like an average 70-year-old). But there is one recipe I never approached until now. I'm not sure why I almost let this recipe die with her. Maybe I was scared and maybe it was painful. My sweet, sweet grandmother died in January 2003. Two weeks ago was the first time I tasted her incredible Scuppernong Hull Pie since she’s been gone. Her pie recipe was personal, distinct, historical, and only Tom had made this pie. The house I grew up in had a glorious scuppernong arbor in the backyard. It had been there for decades and the vine that emerged from the black soil was as large as my thigh. On warm fall afternoons, the sweet smell of the golden grapes filled even the screen porch when the breeze blew towards the house. Fall always brought some long awaited pleasures. Most importantly, it ushered in the recipe that was worth waiting a year to taste. As children, my sister and I would help the grown-ups by taking empty bowls out to the arbor and fill them slowly, one little orb at a time. Each and every one of us picked the grapes for one purpose and one reason only. The pie. I remembered the pie like my last bite was yesterday. The crust was flaky, tender, unsweetened and the perfect companion for the sugary filling. The hulls were overly sweet, with a tinge of sourness when they were crushed between my teeth. No pulp, no fancy stuff, just hulls and sugar. A few weeks ago, I bit the bullet, sucked up my hesitation, and bought some scuppernongs. My parents sold the house we still call home, and unfortunately, the arbor went with it. I found some scuppernongs (a type of muscadine native to the South) from my local co-op. I pulled out Tom’s handwritten recipe from the safe-deposit box, made a copy that could get dirty, and got to work. I knew no matter what, my pie would not be as good as the ones that Tom brought over, still warm from her oven. In the last two weeks, I have made the pie several times over, cried a few tears, purchased more and more scuppernongs, and missed Tom with each bite. I not only satisfied a craving that was years in the making, but I also connected with the past and one of the most important people in my life. Pick up a family recipe and share. Tom’s Scuppernong Hull Pie Filling: 8 cups (2 1/2 pounds) scuppernongs 2 cups sugar Crust: 2 cups all-purpose flour 1 teaspoon salt 2/3 cup Crisco shortening 1/3 cup ice water 1 large egg, beaten 2 tablespoons water To make the filling, place about 8 grapes at a time in a stockpot or deep mixing bowl. Use a potato masher to squeeze grapes, a few a time. The pulp (containing seeds) should be squeezed out. Transfer the hulls to a mixing bowl. Leave the pulp and any juice in the stockpot as you squeeze more grapes. Continue to mash all the grapes. You should have about 4 1/2 cups of hulls. Pour the pulps and juice through a fine strainer. You should have about 1 cup of juice. Add enough water to the juice to make 2 cups. Reserve pulps for another use. Combine the hulls, juice, and water in a clean stockpot over medium heat. Cook, covered, for 15 minutes. Add sugar to the hull mixture. Simmer, uncovered, for 40 minutes. The hulls will look like preserves. The mixture will be thickened and syrupy. Remove from the heat and cool completely. The filling can be made up to one day ahead and stored covered in the refrigerator. As the filling cools, make the piecrust. In a large mixing bowl, whisk the flour and salt together. Use a pastry blender to cut the shortening into the flour mixture. Sprinkle in ice water and stir just until all the flour is damp. Gather into two equal-sized mounds and wrap each mound in plastic wrap. Refrigerate for at least 30 minutes. Preheat the oven to 350°F. Working with one mound at a time (leaving the other mound in the refrigerator) roll out dough on a floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim the dough overhang to 1/2 inch. Pour the cooled filling into the crust. Roll out second dough mound on a floured surface to 12-inch round and place on top of the filling. Trim the edges to 1/2 inch. Press the edges of the dough together, fold edges under, and use 3 fingers to flute the edges. Whisk together egg and 2 tablespoons of water. Brush the top crust lightly with egg mixture. Use a very sharp, small knife to cut slits in the center of the crust for the pie to vent. Place pie on a rimmed baking sheet. Bake until the crust is browned, about 1 hour and 45 minutes. Serve warm or at room temperature. Makes: 1 (9 inch) pie Copyright © 2010 Rebecca Lang Cooks, LLC
This scuppernong jam recipe is an old-fashioned jam made with scuppernong or muscadine grapes. The recipe makes about 5 half-pint jars.
On one of my many recent trips to the Farmers Market, to buy more apples, I spotted heaping baskets of Scuppernongs. The greenish bronze or...
This recipe is from Post Familie Muscadines. My Aunt Joyce made it while I was visiting and to be polite I tried a piece. I no not normally enjoy sweets at all, but I had 3 helpings of this very tasty cake. The muscadine juice is not available in all areas but can be ordered online. I suppose that regular white grape juice could be used, but I cannot vouch for the taste. I hope that you will enjoy as much as I did!
Scuppernong Grape Hull Pie: One of Nancie McDermott’s favorite things about fall: Muscadines are in season, and that means pie. She made this one just for us.
There was a fine drizzle of rain as we walked down the dirt road that runs in front of our house, looking for the muscadines that grow ...
The scuppernong is a large variety of the muscadine grape family and are packed with flavor as well as antioxidants. If that's not reason enough to make pie, I don't know what is!You can make this pie using store bought pie dough, pre-baked pie shells or use this recipe and make your own perfect pie crust!
Try this old-fashioned muscadine pie recipe, made with ripe muscadines aka grapes, lemon juice, flour, butter, and sugar.
It's muscadine season again! This simple muscadine jelly recipe is a perfect way to use those tasty Southern grown fruit that we love so much!
A rich, thick, delicious spreadable fruit butter made from muscadine grapes.
This recipe is from Post Familie Muscadines. My Aunt Joyce made it while I was visiting and to be polite I tried a piece. I no not normally enjoy sweets at all, but I had 3 helpings of this very tasty cake. The muscadine juice is not available in all areas but can be ordered online. I suppose that regular white grape juice could be used, but I cannot vouch for the taste. I hope that you will enjoy as much as I did!
A dessert from Asheville’s Buxton Hall Barbecue for the tail-end of muscadine season
Fruit: A Savor the South Cookbook. Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes.
How to make muscadine jelly
The scuppernong is a large variety of the muscadine grape family and are packed with flavor as well as antioxidants. If that's not reason enough to make pie, I don't know what is!You can make this pie using store bought pie dough, pre-baked pie shells or use this recipe and make your own perfect pie crust!
Highlands Bar and Grill - Birmingham
If you live in the south and have a patch of scuppernong or muscadine grapes growing you need to learn How To Make Scuppernong Jelly. No scuppernong grapes in your neck of the woods? No problem, you can use any type of grape you have on hand to make this homemade grape jelly recipe. I made one batch of jelly with Muscadine Bronze and one batch with Muscadine Black grapes. The jelly made from Muscadine Bronze will yield a jelly that is a beautiful pale golden color. Jelly made with the Muscadine Black grapes with yield a jelly that is a pale purple color. Both batches of Scuppernong Jelly taste amazing.
The scuppernong is a large variety of the muscadine grape family and are packed with flavor as well as antioxidants. If that's not reason enough to make pie, I don't know what is!You can make this pie using store bought pie dough, pre-baked pie shells or use this recipe and make your own perfect pie crust!
My Citizens, Autumn remains one of my two favorite seasons (Winter is the other - TFD does NOT suffer heat well) and as the weather cools, one very particular fruit comes into its brief, one-month
Earlier this week, I woke with bated breath. This happens every so often during the year. The excitement revolves around the arrival of my favorite seasonal produce, especially crops that have a te…
Make scuppernong wine with this recipe using grapes that may be growing in your yard. It takes nine days to ferment and two to three months to age.
One of the benefits of marrying a woodsman is that I have been introduced to a wondrous and sometimes daunting array of Nature’s bounty. Though I was raised in North Carolina, I never had the…
My friend and I were discussing the overabundance of muscadines in her backyard last week when she noted that muscadines are a...
Make and share this Muscadine Grape Juice recipe from Food.com.
Serve this cake at brunch, or for dessert with a scoop of ice cream.
Scuppernong Grape Hull Pie: One of Nancie McDermott’s favorite things about fall: Muscadines are in season, and that means pie. She made this one just for us.
