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Ingredients:
- 2 quarts scuppernong or muscadine grapes, stemmed & washed
- 3 to 4 cups sugar, to taste
- water
Preparation:
Squeeze the pulp out of the hulls, keeping pulp and hulls in separate
containers. Chop hulls if desired, and place in a pan with about 1/2 cup
water. Simmer until tender (about 15 minutes stir occasionally and add
more water if needed to prevent sticking. In another saucepan, cook pulp
until softened. Press pulp through a sieve or food mill to remove seeds.[p]
Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of
fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or
until thickened.
Stir as the mixture thickens to prevent sticking.[br]
[b]Note:[/b] You can also test for jelling by removing the pan from the heat and
chilling a dab of it.[p]
Pour immediately into hot, sterilized jars, leaving 1/4-inch head space.
Carefully wipe residue from jar mouths with a paper towel moistened with
boiled water and cover with seals and rings. Process in a boiling water
bath for 15 minutes. [br]
Makes about 1/2-pint jars.
[p]
[b]
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[/b]
[p]
[b][link url=/library/crock/blcpidx.htm]Slow Cooker Recipes[/link] | [link url=/library/recipes/blpage16.htm]Casseroles[/link] | [link url=/library/recipes/blidx.htm]Main Recipe Index[/link][br][link url=/c/ec/1.htm]Weekly Crockpot Recipe Newsletter[/link][/b]
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