Uncategorized

Scuppernong Jelly 2016

Scuppernong grapes

Scuppernong grapes

 

Well, this year hasn’t been too productive in my usual spots for wild foraging my Muscadines; so, I wound up purchasing some Scuppernongs at the local farmer’s market. Scuppernongs are the green/gold variety of Muscadines. I think the flavor is a little lighter, and maybe has a little honey note to it. (I’ve thought about making a Scuppernong mead, but haven’t done it yet.) I bought a “one gallon” bag of grapes for $10.00 and weighed them when I got home. It was literally one big grape over four pounds. Of course, I ate about 4 or 5, so it was about 3 pounds and 14-1/2 ounces when I started the jelly making process.

Mashing and boiling the grapes.

Mashing and boiling the grapes.

The recipe that I’m using is from the USDA Guidelines…pretty much have to do that if I want to be able to enter my final product in the N.C. State Fair Food Preservation competition. (I’ve entered a number of things over the last four years and won two first place blue ribbons and several second place ribbons.) Here’s a link to the recipe: http://nchfp.uga.edu/how/can_07/grape_jelly_powder.html   But keep in mind, things don’t always work out perfectly regarding volume.

Grapes after 10 minute simmer.

Grapes after 10 minute simmer.

This time, the grapes I had yielded only 3-1/2 cups of juice…even though the recipe only calls for 3-1/2 pounds of grapes and a cup of water. The recipe is based on Concord grapes, though…maybe they provide a better yield than Scuppernongs. Anyway, to get to the 5 cups of juice that is called for, I strained my grapes through a cheesecloth bag that I created and hung from a cabinet and allowed to drip into a bowl.

Extracting the grape juice.

Extracting the grape juice.

After squeezing the pulp, I put another 1-1/2 cups of water in a pot on the stove and boiled the cheesecloth bag in it, like a teabag for ten minutes. I poured the now-flavored water into the bowl and re-hung the bag to drip. I’m trying to keep the flavor from getting watered down.

The juice is now refrigerated until I’m ready  to continue the process tomorrow. This allows any sediment to settle and reduces the chance of tartrate crystals forming in the final product. The juice will be filtered through cheesecloth again before continuing.

Next Day: I ran the juice through cheesecloth and held back a tiny amout of sediment. I needed to add about a 1/2 c. of water to make 5 cups total.

Almost ready to can.

Almost ready to can.

Followed the rest of the recipe instructions and ended with nine 1/2-pint jelly jars and processed them in the water bath canner for 5 minutes. Now they sit for 24 hours. (I love hearing those lids popping as the vacuum seals them to the jars!)

Jars of Scuppernong jelly.

Jars of Scuppernong jelly.

Advertisements
Standard
Uncategorized

Wild Muscadine Grape Jelly

Foraged wild muscadine grapes

Foraged wild muscadine grapes

It is unfortunate  that my previous blog host lost all of my posts from August 31 through early October. Fourteen in all! Luckily, I DID save recipes on my computer. If you’re interested, “pin” this one or save it for next August/September when the muscadines are in season again! Muscadines are the native grapes in North America. This would have been the only grapes available to our settlers for wine-making and jelly. It would be a long time before “table grapes” and European wine grapes made it to this continent. I have located a few secret spots to forage enough wild grapes to make a couple of batches of jelly each year. I love the idea of foraging and using FREE fruit! You can, however, get cultivated muscadines (and scuppernongs) in grocery stores and, in some areas, at local farmer’s markets. To be technically accurate, both the purple and the green grapes are “scuppernongs” and the purple ones, specifically, are “muscadines”. Typically though, we use the term “scuppernong” for the green ones. Aaaanyway, they’re both delicious and make great snacks, jelly and wine! I haven’t tried making wine yet. Next year!

To eat these grapes as a snack, you point the end of the grape where the vine was attached into your lips and you squeeze the grape, so that it pops the insides into your mouth. Squeeze the skin for any remaining juice and throw it away. Now, the pulp is a little blob with a couple of seeds. It can be sucked through your teeth to remove the seeds. Spit out the seeds and eat the pulp. A little odd, but fun and delicious!

For making jelly, you cook the whole grapes. The skins give the muscadine juice a beautiful purple color.  This jelly was entered into competition at the 2013 NC State Fair and came in second place! This is a big category and I was very pleased to win a red ribbon! (I also won a red ribbon for homemade ketchup!)

Wild Muscadine Grape Jelly

Wild Muscadine Grape Jelly

I wanted to get this post back on the books, spread the recipe and encourage everyone out there that might enjoy foraging for grapes or making jelly. Just make sure that you only forage where you have permission or don’t need it . I’m also currently trying to get a couple of grape vines to survive on my property. So far, the dogs have thwarted my attempts. I have a couple outside of their area now…I hope they make it through the Winter! Now for the jelly recipe. Enjoy!

Muscadine Grape Jelly  Originally published 9/5/13  [2nd Place, 2013 NC State Fair]

Ingredients

Muscadines

Muscadines

7 cups Muscadine Grapes

3 cups Water, plus extra, if needed

7 cups Sugar, white, granulated

1 box Sure-Jell Pectin (6 Tablespoons, if using bulk)

½ teaspoon Butter

Directions

Put the grapes and 3 cups of water into a sauce pan, 5 quarts or larger, on the stove over high heat. Bring to a boil and continue for 10 minutes, stirring often.

IMAG1074IMAG1077

Using a potato masher, mash the grapes.

Mashing the cooked grapes

Mashing the cooked grapes

Prepare a colander over a large pot or bowl with 3 or 4 layers of cheesecloth. Dampen the cloth with water first and wring out. Make sure you use plenty of extra overhang on the cheesecloth, as you will be gathering it into a bag shortly. (If you have a “Jelly Bag and Frame” set-up, you can use that instead.)

Cooked, mashed grapes, cheesecloth, colander, stock pot.

Cooked, mashed grapes, cheesecloth, colander, stock pot.

Pour the grape mixture into the cheesecloth-lined colander that is set over a pot or bowl for draining. Next, gather the cheesecloth into a bag and tie with kitchen twine.

Tie and hang the bag to drip.

Tie and hang the bag to drip.

Make the tie so that there is a loop you can use to hang the bag.

Hang the bag from a kitchen cabinet knob and position the bowl or pot under it. Allow to gravity drain for an hour or so. When cool enough to handle, squeeze any remaining juice from the bag. Some recipes say not to squeeze the bag, but this is a dark jelly and clarity isn’t really a major factor. If you want to wait a few extra hours and waste some juice (which equals flavor!), then go ahead.

5 cups of juice...look at the color!

5 cups of juice…look at the color!

Once all the juice is extracted, pour into measuring cups and, if necessary, add just enough water to equal exactly 5 cups. If you need to take a break in the process, now is the time to do it. The juice can be refrigerated overnight or 24 hours.

Prepare water bath canner set-up and supplies. Sterilize jars and heat lids in water, just below the simmering point. Next, in a 5 quart or larger sauce pan, bring the 5 cups of juice to a boil. Add the pectin and whisk well. [Side note: I use pectin powder because it requires less cooking and, I think, a more true muscadine flavor.] Add ½ t. butter to reduce foaming. Pour in all the sugar at once and quickly whisk until it is all incorporated. As soon as the mixture returns to a full rolling boil, set timer for one minute and continue to whisk constantly. Be careful to keep from boiling over! As soon as time is up, remove from heat and skim off any foam.

Canning the jelly

Canning the jelly

Wild Muscadine Grape Jelly.

Wild Muscadine Grape Jelly.

Ladle the hot jelly into jars, leaving 1/4” headspace. Clean rims with a damp cloth or paper towel. Place lids and threaded rings on the jars and screw down the rings until snug. Place jars in the water bath canner with enough boiling water to cover the jars by 2 inches. When canner returns to a good boil, set timer for 5 minutes.

When time is up, remove jars to a cloth lined counter and allow seals to firm for 24 hours. Check seals, remove rings, label and store in a cool, dark place for up to a year. Any lids that don’t seal can be refrigerated and used right away.

Makes 8 to 9 – 1/2 pint jars. I would have 9 ready plus a 4oz jar, if you have one, just in case. If you have leftover, you can always put it into a small storage container or glass and store, covered, in the refrigerator.

Peanut butter and jelly? Yes, please!!! Enjoy!

PB and the best grape J ever!!!

PB and the best grape J ever!!!

Standard