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Canning help, and looking for Scuppernong Hull Preserves Recipe

Last post Sep 29, 2005 10:18 AM by Redraspberrygirl . 7 replies.


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  • Canning help, and looking for Scuppernong Hull Preserves Recipe
    Okay, I am terrified of canning. All that sterilizing, etc just makes me nervous!! But I really want to learn how to do all this stuff.

    A friend gave me a bunch of scuppernongs last night, and my grandmother used to make scuppernong hull preserves. Anyone know how to make this? And any direction on step-by-step canning (shouldn't that be "jarring"?!?) instructions would be much appreciated.

    Thanks!!
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  • RE: Canning help, and looking for Scuppernong Hull Preserves Recipe
    Scuppernong Jam
    From Diana Rattray,
    Your Guide to Southern U.S. Cuisine.
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    Scroll down to see more jam and jelly recipes.
    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
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  • RE: Canning help, and looking for Scuppernong Hull Preserves Recipe
    Thanks, RRG! Now I guess I will have to come up with a few jars, and overcome my fear of canning! Any advice, anyone?
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  • RE: Canning help, and looking for Scuppernong Hull Preserves Recipe
    Baker's Favorite Grape Hull Preserves

    4 Lbs. Black Muscadine Grapes
    1 Box Sure Jell
    3 Tablespoons Lemon Juice
    7 ½ Cups Sugar
    9 or 10 Half Pint Jars with Lids

    Wash 4 lbs. of grapes. Separate skins and pulp in separate containers Bring pulp to boil and simmer for 5 minutes. Rub through strainer or colander to remove seeds. Place hulls in food processor or chop with knife. Combine de-seeded pulp with chopped skins and simmer 15 or 20 minutes or until skins are tender. Refrigerate overnight. The next day, dissolve box of Sure-Jell in grapes and add 3 tablespoons of lemon juice. Bring to hard boil and add 7 ½ cups of sugar all at once. Boil hard for one minute. Remove from heat, stir, and skim for 5 minutes. Pack in sterile jars.
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  • RE: Canning help, and looking for Scuppernong Hull Preserves Recipe
    Scuppernong Jam

    2 quarts muscadines or scuppernongs
    6 cups sugar
    water

    Separate pulp from skins of grapes. If desired, chop the skins in
    a food blender or chopper. Cook skins gently 15 lo 20 minutes,
    adding only enough water to prevent sticking (about 1/2 cup). Cook
    pulp without water until soft; press through a sieve or food mill
    to remove seeds. Combine pulp, skins, and sugar. Bring slowly to
    boiling, stirring occasionally until sugar dissolves. Cook rapidly
    almost to jellying point, about 10 minutes. As mixture thickens,
    stir frequently to prevent sticking. Pour hot jam into jars, leaving
    1/4 head space. Process 15 minutes in boiling water bath. Makes
    aboul 3 pints.

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  • RE: Canning help, and looking for Scuppernong Hull Preserves Recipe


    Recipes and Related Links:

    Click on these sites to learn more about muscadine/scuppernong grapes and to find delicious recipes for jams, jellies, pies, wine, and more, or try the great recipes shown below!

    www.muscadine.com
    www.ars.usda.gov
    www.agr.state.nc.us




    Baker's Favorite Grape Hull Preserves

    4 Lbs. Black Muscadine Grapes
    1 Box Sure Jell
    3 Tablespoons Lemon Juice
    7 ½ Cups Sugar
    9 or 10 Half Pint Jars with Lids

    Wash 4 lbs. of grapes. Separate skins and pulp in separate containers Bring pulp to boil and simmer for 5 minutes. Rub through strainer or colander to remove seeds. Place hulls in food processor or chop with knife. Combine de-seeded pulp with chopped skins and simmer 15 or 20 minutes or until skins are tender. Refrigerate overnight. The next day, dissolve box of Sure-Jell in grapes and add 3 tablespoons of lemon juice. Bring to hard boil and add 7 ½ cups of sugar all at once. Boil hard for one minute. Remove from heat, stir, and skim for 5 minutes. Pack in sterile jars. Note: Dishwasher will sterilize jars just fine.


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  • RE: Canning help, and looking for Scuppernong Hull Preserves Recipe
    Muscadine Preserves
    Fresh muscadines
    Sugar - 3/4 cups per cup of muscadine pulp and hulls

    Wash and drain the muscadines. Squeeze the pulps and seeds into one boiler and place the hulls into another.
    Processing the hulls: Add water to 1/2 to 3/4 the depth of the hulls. Cover and boil over medium heat until the hulls are tender.
    Processing the pulps: Cover and boil the pulps until they are tender enough to separate from the seed. Force the pulp through a sieve which is fine enough to retain the seed. Discard the seed.
    Mix the pulp and hulls. Measure, heat, and stir in 3/4 cups of sugar per cup of mixture. Cook the mixture rapidly, while stirring, until it thickens (when it reaches a temperature of about 9 degrees above the boiling point of water).
    Pour the preserves into hot sterilized pint jars to about 1/4 inch from the top. Seal and process in a boiling water bath for 10-15 minutes.
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  • RE: Canning help, and looking for Scuppernong Hull Preserves Recipe
    Plains Muscadine Jelly

    Servings [Reset] Keys : Desserts
    Ingredients :

    Prepapred fruit
    Sugar


    Method :
    Place your grapes in a large enamelized pot and add sufficient water to cover. Bring slowly to a full boil. Reduce heat and let simmer until very tender, stirring frequently. Press through a coarse sieve, to remove skins and seeds, then turn pulp and juice into a jelly bag. Drain well but do not squeeze the bag or jully will be cloudy. Measure juice - for each 6 cups of juice add 4-1/2 cups sugar. Set over high heat and bring to a full boil, stirring constantly. Boil hard until jelly falls lazily from the spoon in
    "sheets" (220'F. on thermometer). Remove from heat and skim. Seal in hot sterilized jars.


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