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Spiced Muscadines
5 pounds Muscadine grapes
3 pounds sugar
1 pint cider vinegar
1 Tablespoon allspice (optional)
1 Tablespoon cinnamon (optional)
1 Tablespoon cloves (optional)
- Separate the grape pulp from the hulls, saving both.
- Add a small amount of water as needed to grape pulp and cook until broken.
- Add Just enough water to barely cover hulls and cook until tender.
- Put the grape pulp through a strainer to remove seeds.
- Mix the hulls with the fruit. Add the sugar and cook slowly. Stir often to prevent scorching.
- Season with cider vinegar and spices. Cook until thick.
- Pour into hot sterile jars and seal.
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