11300 Paige Bayou Road
Vancleave, Mississippi
228-283-0669
doctorjch@aol.com

Our Favorite Recipes... and some from our fans!

MUSCADINES

Mississippi Muscadine Pie

2 ½ cups muscadine hulls
3 tablespoons minute tapioca
¼ teaspoon salt
1 cup sugar
½ cup juice from boiled muscadine hulls
2 9-inch deep dish pie shells
3 tablespoons butter or margarine
   To prepare hulls and juice: Separate pulp and skins from 5 cups of muscadines by pinching each grape between the thumb and forefinger. (Do this in a colander over a bowl, as juice will drip from the grapes.)  Reserve juice.
   Simmer hulls until tender in reserved juice and water to equal 1 cup.  Save ½ cup liquid.  Mix hot hulls, tapioca, salt, sugar, and saved liquid.  Let stand 5to20 minutes until tapioca thickens.  Pour into deep-dish 9-inch pie shell.  Dot with butter or margarine and arrange a top crust over pie.  Bake at 4250 F for 50 minutes, or until crust browns.  Makes one 9-inch pie.
Source: Retired Extension Home Economist, Mary Hough.

Muscadine Pancake Syrup

To make juice:
   Sort and discard all spoiled or damaged grapes and use only sound vine ripened fruit.  Wash grapes thoroughly; crush lightly so that none of the seeds are crushed.
   Put the crushed fruit and juice into a pan.  Add 1 cup of water for each 6 pounds of grapes.(Note: 6 pounds of grapes equal about 12 cups of grapes.) Cover and simmer for 10 minutes.  Strain through a damp jelly bag.  Put juice into a container and refrigerate for 24-48 hours.  Without mixing, carefully pour off the liquid and save; discard sediment.  I desired, strain through a paper coffee filter for a cleaner juice.  The juice is now ready to be made into pancake syrup.
Easy Cobbler Crust
½ stick butter
1 cup flour
2 teaspoons baking powder
¼ cup sugar
¼ cup milk

   Melt Butter in 8x8 baking dish.  Combine flour, baking powder, sugar and milk, and beat or mix in blender till smooth.  Pour batter into baking dish.  Spoon 2 to 2 ½ cups grape filling over top of batter.  Do not stir….Bake 325 F one hour till top is browned.

Scuppernong Jam

4 pounds grapes
1 cup water
1 box Sure-Jell
7 ½ cups sugar

   Slip skins from ripe grapes.  Add water to pulp and simmer, covered 5 minutes.  Press mixture thru colander to remove seeds.  Meanwhile cook skins on low hear with barely enough water to cover until tender, about 5-10 minutes. Drain thoroughly, chop and add to sieved pulp.  Measure 6 cups prepared fruit in to 6 or 8 quart saucepan.  If fruit is less than 6 cups, add water to equal exact amount.  Mix Sure-jell with fruit in saucepan.  Place over high heat and stir until mixture comes to a hard boil.  At once add sugar.  Bring to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat; skim off foam.  Stir and skim 5 minutes to prevent floating fruit.  Ladel into glasses, leaving ½ inch space at top.  Seal at once and store in cool place.

 

Syrup

1 Teaspoon powdered pectin
1 Teaspoon sugar
2 ¼ cups muscadine juice
4 ½ cups corn syrup

   Mix pectin and sugar thoroughly and stir into the juice in a large saucepan.  With constant stirring, heat juice gently to a simmer.  Meanwhile, warm corn syrup in a double-boiler so that it will pour.  Add corn syrup to juice mixture as soon as juice mixture starts to simmer. Stir constantly until mixture develops foam on the surface.  Remove from heat; skim all foam from the top, and ill into previously washed and heated glass containers.  Cap immediately and cool to room temperature.  Store in refrigerator.  Makes about 7 cups of syrup.
Source: Retired Extension Home Economist, Mary Hough.

 

Scuppernong Cobbler

Filling:
8 cups grapes (4 Pounds)
1 cup water
¼ cup sugar
1 ½ Tablespoon lemon juice
¼  tablespoon grated orange rind
4 tablespoons tapioca

   Separate skins from grapes.  Simmer pulp, covered, 5-10 minutes till seeds fall out.  Press pulp through colander to remove seeds.  Cook skins with 1 cup water till tender, 5-10 minutes.  Combine deseeded pulp with cooked skins and add the sugar, lemon juice, orange rind and tapioca.  Simmer a few minutes to thicken.  Makes 4-6 cups filling.  Use with your favorite cobbler recipe.

Scuppernong Jelly
3 ½ pounds grapes
1 ½ cups water
1 Box Sure-jell
7 cups sugar

 

Crush fully ripe grapes.  Add water and simmer, cover 10 minutes.  Place prepared fruit in jelly bag or 4 thicknesses dampened cheesecloth spread over colander and squeezed out juice.  Measure 5 cups prepared juice into 6 or 8 quart saucepan.  If juice is less than 5 cups, add water to equal exact amount.  Mix Sure-jell with juice in saucepan.  Bring quickly to a hard boil, stirring occasionally.  At once add sugar.  Bring to a full boil and boil hard 1 minute, stirring constantly.  Remove from heat, skim off foam.  Pour into glasses, leaving ½ inch space at top.  Seal at once and store in cool place.

Spiced Scuppernongs

7 lbs grapes
4 ½ lbs. sugar
1-2 lbs cloves

   Separate pulp from hull of grapes.  Boil pulp until soft enough to remove seeds.  Cook the hulls until tender in enough water to prevent sticking (around 15 minutes)
   Add the deseeded pulp, vinegar, sugar and spices and cook until thick (about 221 222F)
   Pack the boiling grapes in hot sterilized water and process 10 minutes at simmering temperature.  Be sure water in canner is one inch above top of jars.  Use this instead of cranberry sauce.

 

Pie Pastry
½ cup shortening
1 cup all-purpose flour

Cream together the shortening and flour.  Place in saran wrap and put in refrigerator for 2 hours.

   Roll the dough out on floured board and place in pie plate.  Reserve enough pastry for the lattice strips.  Pour the muscadine mixture into pie shell.  Add strips on top.  Bake at 350o for 30 minutes.

Muscadine Bread

1 egg slightly beaten
1 cup Muscadine pulp: cooked and deseeded
¼ butter or margarine melted
½ cup sugar
¼ cup brown sugar
2 cups unsifted all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup Muscadine skins: cooked and chopped
½ Cup pecans chopped

   Follow the directions for preparing pulp and skins shown above using 4-5 cups of muscadines.
  In a bowl combine egg, pulp, melted butter, and sugars, blending well.  Mix flour, baking powder, salt, soda, cinnamon and nutmeg and stir into mixture until smooth.  Add chopped muscadine skins and chopped nuts.  Pour into well-greased 5 x 9 loaf pan.  Bake 3500 for 1 hour.  Slices best the second day.

 

Muscadine Hull Pie
¼ Teaspoon Salt
2 cups pulp and hull combined*
2/3 cup sugar
2 tablespoons corn starch

Mix all ingredients and pour into unbaked pie shell.  Cover with crust.  Bake in 3500 oven.
*Follow directions for preparing pulp and hulls shown below.

Preparing Pulp and Hulls:

Separate the pulp from hull of muscadines.  Be careful to save the juice.  Simmer the pulp for 10 minutes or until the seed loosen.  Press thru colander to remove seeds.

Scuppernong Conserve

3 ¼ lbs firm ripe grapes
2 oranges
½ lb chopped nuts
½ cup ground raisins
4 ¼ cups sugar

   Wash grapes and separate pulp from hulls.  Cook pulp until soft enough to remove seeds easily.  Then press through a sieve to remove seeds.  Grind the hulls and the meat of the orange plus ¼ rind of one orange in a food grinder.  Add cup of water to hulls and orange and cook until tender (15-20 Minutes) then add the pulp and cook until mixture is thick.  Then cook for 12-15 minutes.  Stir frequently to prevent sticking.  Add the raisins when hull and pulp mixture is already partially cooked and add the nuts in the last 5 minutes of cooking.
   The temperature should reach 2210-2220 F.  Pack the boiling hot grape conserve into hot sterilized jars, seal and place in water bath canner in hot water that comes 1 inch over the top of the jars.  Process at simmering temperature for 10 minutes.

 

Making Muscadine Jelly at Home

G.R. Ammernnam and Anna J Fisher

   Sort, wash and remove the stems and leaves from about 4 ½ pounds of vine ripened grapes.  Crush the grapes and add ¾ cup water.  Cover the pan, bring to a boil and simmer for about 10 minutes.  Place the fruit and liquid in a jelly bag and extract the juice.  Place the juice in a container in the refrigerator over-night and filter through two or more thicknesses of cheese cloth to remove the crystal which formed in the juice.

5 cups grape juice
1 package Mrs. Wages Home-Jell
7 cups sugar
Yield – 8 each ½ pint glasses

Jelly Making Procedure:
1.Mesure the fruit juice into a sauce pan
2. Add one package of commercial pectin product such as Mrs. Wages Home-Jell product and stir until pectin is dissolved.  This product contains pectin and acid in the property ratio to result in an excellent jelly.
3. Place the pan on high heat and with constant stirring bringing the batch to a vigorously rolling boil that cannot be stirred down.
4. Add the sugar while stirring and bring the batch back to a rolling boil.
5. Boil exactly one minute and remove it from the heat.
6. Skim off and discard all the foam.
7. Rapidly pour the jelly into hot, clean containers to within ½ inch of the top of the container.  Pouring hot jelly into cold glass containers will result in breakage.
8. Close the container with lids or paraffin.  If paraffin is used, melt it in a small double boiler and pour 1/8 of an inch payer on the jelly and puncture all air bubbles in the paraffin to insure a good seal.

Pears in Muscadine Sauce

2 to 3 cups muscadines
3 cups water
4 medium size firm, ripe pears
¾ cup sugar
1 tablespoon plus 1 teaspoon corn starch

   Rinse muscadine; combine muscadines and water in a medium saucepan.  Bring to a boil; cover, reduce hear, and simmer 45 minutes.  Remove from heat’ mash muscadines with a potato masher.  Strain through a jelly bag, reserving 1 ¼ cups juice; set aside.eel pears, leaving stems intact.  Cut a thin slice from bottoms, so pears stand upright, place pears in a steamer in an upright position; cover and simmer 15-20 minutes or until pears are tender.                      Combine sugar and cornstarch in a small saucepan; gradually add reserved muscadine juice, stirring well, Bring to a boil and cook 1 minute; stirring constantly, remove from heat.
   Place the pears in individual compotes; pour sauce over pears.  Yields 4 servings.
  
Scuppernong Ice Cream

6 cups scuppernongs (about 3 pounds)
2 (14-ounce) cans sweetened condensed milk
1 quart half-and-half
   Rinse and crush scuppernongs; then place in a medium saucepan.  Bring to a boil; cover, reduce heat and simmer 10 minutes.  Remove from heat; mash scuppernongs with a potato masher, and strain through a jelly bag.  Set aside 2 cups of juice, and let cool completely.  Reserve any remaining juice for other uses.
   Combine reserved 2 cups juice and remaining ingredients in a large bowl; stir well.
   Pour mixture into freezer can of 1 gallon hand-turned or electric freezer.  Freeze ice cream according to manufacturer’s instructions
Let ripen about 2 hours before serving.  Yield ½ gallon.