The Care and Feeding of Muscadine Grapes


We have gathered several recipes which you are free to use. Just let others know where you found the recipes.

Grape Aspic
          2 tablespoons unflavored gelatin
          ½ cup orange juice
          ¼ cup lemon juice
          ½ cup sugar
          ½ teaspoon salt
          2 cups grape puree
          1 cup water
          2 whole sticks cinnamon
          4 whole cloves
          Red food coloring (optional)

Sprinkle gelatin over mixture of orange and lemon juice to soften. Combine sugar, salt, grape puree, water and spices (tied together in a cheesecloth bag and lightly pounded). Heat 15 minutes; do not boil. Remove spice bag, add gelatin mixture and stir to dissolve. Add a few drops of red food coloring if desired. Refrigerate until firm. Yield: 6 servings.

Grape Butter
          1 gallon grapes
          4 tbsp. Water

Put grapes in kettle with water. Heat and mash the grapes. Continue cooking, and as mixture thickens, stir frequently. When thicker, put through a fruit press and remove skins and seeds.

Return to heat and cook slowly until thick. (If you wish to sweeten your grape butter, add honey to taste just before canning).

When thick, pack in hot, sterilized jars, leaving ¼ inch headspace. Screw lids on tightly. Process pints and quarts for 10 minutes in boiling water-bath. Remove jars from canner and complete seals if necessary. Cool on wire rack.

Florida Grape Catsup - (delicious for use as a garnish with fowl or meats)
          15-20 lbs Florida grapes
          5 pounds sugar
          2 quarts vinegar
          1 tablespoon cinnamon
          1 tablespoon allspice
          1 tablespoon clove
          1 teaspoon grated nutmeg

Pick over, wash, drain and remove stems from grapes. Add coldwater to barely cover, bring to boiling point and let simmer until fruit is soft; then press through a sieve, discarding skins and seeds. Put 10 pounds of the fruit pulp in a preserving kettle and add other ingredients. Bring to boiling point, reduce heat and simmer until consistency of catsup. Fill sterilized bottles leaving 1/2 inch head space, adjust stoppers, and seal.

Grape Cheese Cake
          2 cups grape puree
          2 packages gelatin (unflavored)
          1 cup sugar
          3 cups creamed cottage cheese
          Red food coloring (optional)
          1 ½ cups graham cracker crumbs
          6 tablespoons melted butter or margarine
          ¼ cup sugar

Soften gelatin in ½ cup of grape puree. Heat remaining puree and add gelatin mixture and sugar. Stir until dissolved. Allow mixture to cool slightly. Beat cottage cheese until creamy using electric mixer at high speed. Add gelatin mixture and several drops of red coloring. Mix until all ingredients are of creamy consistency.

If electric blender is used, place cottage cheese, gelatin mixture, and red coloring in blender. Blend at high speed until mixture is creamy.

Cool until mixture begins to thicken and pour into graham cracker crust.

Crust: Combine graham cracker crumbs, sugar and melted butter. Save ½ cup of crumb mixture. Place remaining mixture in a deep 9-inch round pan. Pat it firmly with the palm of the hand against the bottom and sides of the pan to form a shell. Bake crust in 375 degree oven for 15 minutes. Chill crust and fill with cheese grape mixture. Refrigerate until firm. Sprinkle remaining crumbs over the top.

Olive Longnecker's Grape Hull Pie

To make pie mix, separate skins and pulp of grapes. Cook separately. Cook pulp until seeds separate easily; put through sieve. Cook skins until tender – 20 minutes or so. Now mix pulp and skins; this is pie mix. Mix may be frozen or used at once.

To make the grape hull pie, combine 4 cups of pie mix, 1 cup sugar or to taste, and 2 tablespoons corn starch. Mix well and place in unbaked pastry shell. Let pastry hang over edge of pie pan. Cut a round of pastry for the pie's top. Let it hang over, too. Bring lower and upper overhangs of pastry together and make fluted edges.

Bake pie at 450 degrees for 15-20 minutes, then reduce heat to 350 and cook until center bubbles well. Remove from oven and cool. Serves 6 to 8.

Florida Grape Marmalade
          10-15 pounds Florida Grapes

Pick over, wash, drain and remove stems from grapes. Separate pulp from skins and chop skins. Put pulp in preserving kettle. Heat to boiling point and cook slowly until seeds separate from pulp, then press through a sieve, discarding seeds. Return oulp to kettle with skins, add an equal amount measure of sugar, and cook slowly for 30 minutes, occasionally stirring to prevent burning. Process into sterlized jelly glasses.

Grape Puree

Wash and destem grapes. Crush enough grapes to provide juice in the bottom of the cooking vessel. Remaining grapes may be crushed more easily after they are hot. Heat grapes for 8 to 10 minutes at low temperature (not over 180 degrees) to loosen skins. Do not boil. Put through a food mill or wide-meshed strainer. Discard skins and seeds. The remaining product is the puree, which may be canned or frozen.

Grape Table Syrup
          1 ¼ cups grape puree or grape juice
          1 ½ cups sugar
          ¼ cup corn syrup
          1 tablespoon lemon juice

Combine ingredients. Bring to a rolling boil. Boil one minute (count time after mixture comes to a boil that cannot be stirred down). Remove from heat; skim off foam. Pour into pre-heated half-pint jars, Cool; cover and store in refrigerator or process in boiling water-bath canner for 10 minutes. Yield: 2 half-pints.

Florida Wine Jelly
          2 cups Florida wine
          2 cups sugar
          1/2 bottle fruit pectin

Combine wine and sugar in a large saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Add pectin, boil 30 seconds, remove at once from heat. Process into sterlized glasses; seal with paraffin.

Note: These recipes can be downloaded by clicking here.


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      Revised on August 25, 2014

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