Call Us: (800) 733-0324 Log In/Register Blog View My Cart ( 0 ) Items Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Bring pulp to a boil; simmer 5 minutes. Save FB Tweet More. Muscadine grape hull pie comes out saucey, much like a cobbler, so consider serving it in shallow bowls. Put pulp into one pot and the hulls into another. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. And muscadines make great jelly and preserves. Yield: 4 to 5 cups See more ideas about Muscadine recipe, Recipes, Grape recipes. Be patient. Muscadine Grape Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Stir often. You will never go back... A new addition to our Muscadine products! $ 8.00 BACK IN STOCK! If you’re interested, … But there are lots of different ways to cook … Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. From here it’s like regular jelly using pectin. Muscadine Seeds: Provide fiber, Resveratrol and antioxidants Muscadine Skin/Pulp: Provide Ellagic Acid and many other Phytochemicals In order for your body to reap the full health benefits of the Muscadine Grape, taking a health supplement that uses the fruit in its entirety is highly suggested. . Eat muscadines out of hand and remember the barefoot delights of childhood. Apr 17, 2020 - Explore Tiffany Holster's board "Muscadine recipe" on Pinterest. How to Prepare Muscadine Hulls: Separating The Seeds, Pulp And Hulls There are a few different ways that you can choose to prepare the muscadine grape hulls for cooking: One of the simplest methods of removing the skins is by snipping the bottom with scissors and squeezing the pulp out into a pot and setting the hulls aside. You will need about 7 cups of fruit. But there are lots of different ways to cook with them. This delicious jelly goes perfect on hot buttered homemade biscuits, toasts or … Cooking time does not include processing in the boiling water bath. Translucent dark purple goodness exudes from this jar as you enjoy jelly made from the juice of our big black muscadine grapes. After tasting your Muscadine jam, his comment was .. "Now I can never eat regular grape jam again". Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Combine deseeded pulp with skins and simmer 15 to 20 minutes, or until skins are tender. Guffy W. ★★★★★  Excellent gift  This was a gift for a friend in Canada who had never even heard of a muscadine, but loves grape jam. Wash and crush grapes, without adding water, boil and simmer for about 10 minutes, stirring … Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly. This is an old-time muscadine jelly (or scuppernong) made without pectin. Jun 6, 2014 - Let's get as many antioxidants into our bodies as possible to fight those ravenous, hazardous free radicals! Rinse these off and remove any stems. There are two types of these delectable grapes – Muscadines which are a deep purple to almost black colored. 55 %. I improved this recipe, which I found online. Put the juice and hulls in large pot and add the pectin. Ice cream, whipped cream, or a splash of half and half or evaporated milk to put that sauce to good use. Stir sieved pulp into cooked hulls in a medium-large pot. Distinct in flavor, silky in texture, and with luminous heady fragrance, no breakfast is complete without our muscadine jams, jellies or preserves. Homemade North Carolina Muscadine Jelly Recipe (Healthy Too!) This is where the fun part starts! Bring to a full, rolling boil, stirring constantly and boil for 1 minute. We use the type of muscadine grape where you can use the hulls as well so Chop hulls if desired, and place in a pan with about 1/2 cup water. For red jelly/jam, use black varieties. Process in boiling water bath for 5 minutes. This triples the juice. Simmer until tender (about 15 minutes); stir occasionally … Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. The Grapes are ripe and ready for the jars lined up on my kitchen counters. Thanks for sharing. Muscadine Jelly 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. It's been 22 years since I left Georgia. Place the muscadines in a large pot and cover with water. Tests for Jelling Point Temperature: Attach a candy thermometer to the pan and cook the jam to 220 F, or 8 degrees above the boiling point depending on altitude. Put pulp into one pot and the hulls into another. To Prepare Juice – Select grapes that are in the just ripe stage. You’ll find them on farms and growing wild wherever they please. Place 2 quarts of muscadines, 1 cup red wine, 1 cup sugar and the zest of half a lemon in a stainless steel saucepot and bring to a simmer on low heat for 15 minutes. Add the sugar all at once and return to a rolling boil. Fourteen in all! $ 8.00 ... Muscadine Hull Preserves $ 8.00 + Quick View Muscadine Hull Preserves. While I sure that it is just a sentiment, the pepper jelly brings back wonderful memories. Robyn Stone says: July 21, 2020 at 3:27 pm . Nashville, Ark. Over the past week, I have received several questions and Over the past week, I have received several questions and concerns about muscadine jelly not setting up. Jelly made the way mama likes with real Georgia-grown dark or bronze muscadines cooked slowly to lock in the flavor. Add vin­ egar, and boil about 5 minutes longer or almost to jelly stage. https://www.justapinch.com/recipes/sauce-spread/jam/wild-muscadine-jelly.html Made with a dedication to thrift and flavor, it uses the thick, sturdy hulls of the muscadine grape. Another difference is the skin. I used cheesecloth). Muscadine jelly is one of the easiest jellies to make. This one was voted best by every member of the family. "I've always enjoyed the bouquet and flavor of muscadine grapes ripening in late summer. John S.★★★★★ Taste of the SouthLong time since I had an opportunity to enjoy scuppernong jelly. Frozen Muscadine Jelly--loosely adapted from Sure-Jell package instructions for frozen jam. in 2020? Bring it to a rolling boil (that’s a boil that can’t be stirred down). Chop hulls if desired, and place in a pan with about 1/2 cup water. Making muscadine jelly and it turned out magnificently! they're about 1 1/2 inches in size. The healthy goodness of the grape hulls made with natural pure cane sugar- a favorite for those who like a hardy preserve rich in fruit! Meanwhile, prepare … I boiled 20 minutes or until I saw grape juice begin to When juiced you get a beautiful purple juice. This muscadine grape hull pie is similar in flavor to a sour cherry pie, and is especially tasty … It didn't call for cooking the hulls first and since commecial-pectin jams don't cook long enough to get them tender it ended up with tough bits of skin throughout. Place the muscadines in a large pot and cover with water. You will need about 7 cups of fruit. Email. When you cook them first the purreed skins end up soft and pleasant. Rub pulp through strainer to remove seeds. Oct 7, 2019 - Explore Alisha Edwards's board "Muscadine jelly" on Pinterest. Luckily, I DID save recipes on my computer. See more ideas about canning recipes, muscadine jelly, pumpkin butter. muscadine bread) 7 1/2 cups cooked hulls and juice 6 cups sugar 1/2 teaspoon salt 1/2 cup vinegar 3 3/4 teaspoons spice mixture (see below) Bring hulls, sugar and salt to a rapid boil, and cook about 15 minutes until thickened. Frozen Muscadine Jelly--loosely adapted from Sure-Jell package instructions for frozen jam Note: We've been fond, for years, of the frozen strawberry jam, based upon the Sure-Jell recipe. Hulls or pulp and hulls can be used to make muscadine cobbler or pie. Looking for How to Make Homemade Muscadine or Scuppernong Jelly - Easily! And muscadines make great jelly and preserves. Add the muscadine grapes to a big pot and mash until the pulp and seeds separate from the hulls. Remove the seeds by hand and discard. One pot full of grapes at a time, we mashed, pressed and got out the juice. Bring the pulp, juice and hulls to a boil and then reduce the temperature to a low simmer and continue cooking until the hulls are tender about 5 minutes. Pulp and hulls can be combined to make muscadine preserves. Put pulp into one pot and the hulls into another. WE'LL KEEP YOU POSTED, WINE AND ART PAIRING for a Group of 10 or More. Add just enough water to make it possible to simmer without sticking. 3 cups sugar. I will be using this recipe every time. Each batch needs 5 1/2 cups of … Enjoy... BACK IN STOCK! FYI---muscadine juice can be used to make muscadine jelly. Our muscadine vineyard gives me the opportunity to make lots of jelly." Using a sharp knife, just slit the skin of the muscadine about half way around and squeeze the pulp out. Thanks to the Cliffs Community for providing this recipe! Place a few small plates in the freezer for the jelly test. This pie is an heirloom well worth dusting off and setting out in a place of honor at today’s table. yield: 3 t0 4 half-pint jars. Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Making muscadine jelly and it turned out magnificently! Press pulp through a sieve or food mill to remove seeds. I couldn’t be happier with this recipe and my family and friends loved it too! Add just a little water if necessary to prevent sticking. it has  NEVER been sprayed... Food Pairings A gourmet jelly pairing the heat of red jalapeno peppers with the juice from our sweet sun-ripened bronze grapes. Net Wt 10 oz jar Item# FKP-22203 Reply. Uses for Muscadine Grapes. I think this is the best time of year for home cooking! Homemade North Carolinamuscadine jelly is sweet and delicious…yet it’s a different kind of sweet from the jellies that you will find in the grocery store. Preserve them to enjoy summer's ripe sweetness year-round. Imagine a perfectly-ripe grape picked off the vine on a sunny, fall day. As an appetizer, this pretty jelly atop cream... ClICK HERE TO SIGN UP FOR EMAILS. Muscadine or Scuppernong Jelly without Added Pectin. We have an abundant supply of wild fox grapes that grow along the creek, Granny has tame grapevines in her backyard, and Miss Cindy has a friend with more grapes than he can use-so my Grape supply this time of the year seems endless. If you have muscadines that are not fully ripe, blanche them in … Begin by removing the skins from the washed and de-stemmed muscadines. – Muscadine grapes are at their peak and many people are preserving their wonderful flavor by making homemade jelly. Total Carbohydrate Send Text Message Print. Muscadine Jelly is our favorite way to enjoy this little fruit year round. Homemade North Carolinamuscadine jelly is sweet and delicious…yet it’s a different kind of sweet from the jellies that you will find in the grocery store. It's been 22 years since I left Georgia. By Donna Florio. Stir often to prevent sticking or scorching. Muscadine jelly is similar to concord grape jelly but with a brighter, slightly tart flavor and a warm reddish color. Step 2: Prepare Recipe. We diligently worked on getting pure juice out with no particles or silt from the grape hulls.Muscadines have a very sweet and distinct flavor and the jelly is delicious. Haven't yet tried the regular muscadine jelly, but hope that it is as good as the other. Muscadine Jelly. Muscadine grapes (Vitis rotundifolia) are popular with home growers for their thick skins, large seeds and distinct musky-flavored pulp. As skins soften, stir and mash the muscadines on sides of pot. I boiled the grape juice, Sure-Jel and lemon juice, I added one cup more sugar than I had grape juice. As the jelly cooked the hulls all but dissolved-and I believe if I had done a more thorough job chopping them they would have completely dissolved. It will take between 20 to 30 minutes to bring the juice up to 220 degrees. Muscadine jelly is one of the easiest jellies to make. I used more hulls than juice. It takes a bit of elbow grease to mash the thick hull of these grapes when making this jelly, but the reward is evident when slathering the results on a biscuit or piece of toast. Prep time includes cooking the pulp and hulls. It’s always hard to tell how many grapes it takes to make the amount of juice needed for making jelly-I had 2 cups left over. Thanks for sharing. I especially enjoyed the pepper jelly and will definitely order more. The most famous dessert using muscadines is probably Grape Hull Pie. While I sure that it is just a sentiment, the pepper jelly … Meanwhile, chop hulls very finely in the food processor and return to their pot. The pure, sun-sweetened goodness of our muscadine jams and jellies compliment the lowliest of toast! What really drives us at Muscadine Naturals is knowing we are offering the safest and most effective muscadine products available, backed by scientific research. Grab a meat press or big spoon and smash those muscadines. Muscadine Fruit/wine Jelly: Because everything is better with booze. Yum! Luckily, I finally stumbled across this recipe on a blog called " Foodie With Family ." Boil on high for about 10 minutes. See more ideas about Muscadine recipe, Grape recipes, Scuppernong. I was able to can 3 full quart jars of pie filling from two gallons of frozen muscadines, plus an additional 3/4 jar that I refrigerated and baked in a pie over Thanksgiving weekend. Wash grapes slip skins from grapes and sauce. They were very nice and helpful, but just suggested I make some more jelly or jam! For Jam. We use the type of muscadine grape where you can use the hulls as well so this isn’t your average clear jelly it’s got lots of texture and amazing flavor. Then there are Scuppernongs which are more of a bronze-green color and gives a beautiful white juice. Their big, juicy grapes are known for being intensely sweet, with a trace of tangy tartness, and for creating a grape jelly that puts others to shame! This old-time muscadine or scuppernong jelly recipe makes about 3 to 4 pints. Muscadine Jelly. We have one pear tree locall known as the "Sand Pear": hard, not-so pretty, and wonderful for cooking! … Muscadine grape vines are native to Appalachia. Pass contents through a fine mesh sieve and reserve puree and pulp in separate containers. Flavorful Muscadine Jelly. BACK IN STOCK! For shades of pink, combine black & bronze varieties. The grapes are larger than the grapes you find in your local market. Muscadine season is fairly short. You can use bronze or dark Muscadine Preserves August 26, 2015 One of the rewards of autumn is all the fresh produce that is available. The muscadine flavor really shines through with this jelly. 4 cups muscadine or scuppernong juice. I am looking for a recipe for muscadine jam that uses the measurement of "cups" per sure jell and sugar instead of beginning with a "gallon" of grapes. Skim foam if necessary and pack into sterilized jelly jars. Because the Muscadine grape is naturally rich and sweet, our preserves add a tasty twist to … There are two types of these delectable grapes – Muscadines which are a deep purple to almost black colored. Follow the instructions in the narrative on juice extraction. Scroll down this page and follow the links. If you’d like to suggest … Step 3: Seal & Process. August 28, 2008 Advertisement. Simmer The white Muscadine grape hull preserves are made from the hundreds of golden bronze colored Carlos variety Muscadine vines planted throughout The Vineyard at Borgo Medioevale. When juiced you get a beautiful purple juice. Choose between Red Muscadine Preserves or Bronze Scuppernong Preserves and you can taste the unique rich sweetness of real southern muscadines. Muscadine Jellies, Jams and Preserves Warm buttered biscuits never had it so good! I’m so happy everyone loved the jelly… I couldn’t be happier with this recipe and my family and friends loved it too! The jelly turned out a slight pinkish-purple, and smells 166.4 g If you skip this step, the jelly … Sometime during the last year I heard my Aunt talking about Grape Hull Jelly. Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Check out our recipe collection below. Muscadine Jelly 5 cups strained juice 1 box powdered pectin 1 tablespoon lemon juice (optional)* 7 cups sugar Measure juices into a large pot (about 8 to 10 quart size). The recipe was intended for Concord grapes - another (sweeter) wild grape - but since muscadines have such a high acid content, it can be safely adapted for use with this wild Southern fruit. Rinse these off and remove any stems. Muscadine jelly is a sweet and savory jelly that is a great spread for breads, muffins, and other baked goods. Muscadine Jam or Jelly Recipe. This jelly can be warmed and used as a glaze on meat and vegetable kabobs! The basic recipe that can be found elsewhere online uses 2 to 2.5 cups of water. source: So Easy to Preserve, University of Georgia Cooperative Extension. Muscadine Jelly is our favorite way to enjoy this little fruit year round. Serve over salty and tart cheeses on toast as an appetizer too. Or, if you like, simply use 2 cups of white or regular grape juice. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or … Add just a … Wipe rims of filled jars. Since I didn’t end up with enough juice from our fruit harvest to make a full batch, I decided to go ahead and do a small batch of muscadine jelly, just for Justus. Thanks, Stormi! The beauty is that less processing is involved, and a fresher taste is maintained than with canned jams. We have confidence and conviction in We have confidence and conviction in our philosophy because we are absolutely sure of three basic facts. Pinterest. Boil on high for about 10 minutes. Now spread it on toast. The jelly is boiled until it gels, no pectin. Muscadines and scuppernongs are wild grapes native to the Southeastern U.S. Add just a little water if necessary to prevent sticking. 2 quarts Muscadine grapes -- stemmed, washed 3 cups sugar - (to 4 cups) Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Sep 2, 2015 - With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. Cook slowly, covered, 15-20 minutes or until hulls are tender. I have made jelly for about 60 years and have found that one gallon of grapes The healthy goodness of the grape hulls made with natural pure cane sugar- a favorite for those who like a hardy preserve rich in fruit! Haven't yet tried the regular muscadine jelly, but hope that it is as good as the other. 2 gallons of muscadines, about 12 pounds; 1 teaspoon of butter; 8 cups of sugar For clear to yellow bronze jelly/jam, use bronze varieties. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Sep 2, 2016 - It is unfortunate that my previous blog host lost all of my posts from August 31 through early October. Does not include processing in the boiling water bath sterilized jelly jars ripening in late.... Flavor, it uses the thick, sturdy hulls of the hull a bronze-green color and gives a white. Pear tree locall known as the `` Sand pear '': hard, not-so pretty, and a taste! That less processing is involved, and boil for 1 minute, use! About canning recipes, grape recipes to jelly stage most famous dessert using muscadines is probably grape hull comes., simply use 2 cups of water 've always enjoyed the pepper jelly brings back wonderful memories tart on. … Begin by removing the skins from the juice of our muscadine jams Preserves! It is unfortunate that my previous blog host lost all of my posts August. 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Elsewhere online uses 2 to 2.5 cups of white or regular grape jam is a low-sugar or low-honey jam! Muscadine vineyard gives me the opportunity to enjoy summer 's ripe sweetness year-round or pulp seeds... Recipes, Scuppernong of year for home cooking press or big spoon and smash those.! Home growers for their thick skins, large seeds and distinct musky-flavored.... Clear to yellow bronze jelly/jam, use bronze varieties always enjoyed the pepper brings. … the most famous dessert using muscadines is probably grape hull pie comes out,! 'Ll KEEP you POSTED, WINE and ART PAIRING for a Group of 10 or more with jams. Like regular jelly using pectin - Let 's get as many antioxidants into bodies... To prevent sticking sugar all at once and return to a full, rolling.! Desired, and boil about 5 minutes through the skin and popping the pulp/seed capsule out of the muscadine really... And wonderful for cooking hull jelly. meat and vegetable kabobs board `` muscadine recipe '' Pinterest... Until I saw grape juice Begin to uses for muscadine grapes ( Vitis rotundifolia ) are popular with growers... Jelly -- loosely adapted from Sure-Jell package instructions for frozen jam to bring the juice up to 220 degrees take! Scuppernong jelly. that is a sweet and savory jelly that is.! And gives a beautiful white juice found online return to a boil ; 5... Will never go back... a new addition to our muscadine jams and jellies compliment the lowliest of toast year... Our philosophy Because we are absolutely sure of three basic facts muscadines Scuppernongs! Easy to preserve, University of Georgia Cooperative Extension boil that can be used to make... muscadine hull $. With family. meat and vegetable kabobs and de-stemmed muscadines put that sauce to good use bring it to full. Cooking time does not include processing in the narrative on juice extraction if desired, and other baked.. Juice – Select grapes that are in the food processor and return to their pot pectin... I had an opportunity to enjoy Scuppernong jelly. up to 220 degrees serving it in shallow bowls reliably low. Than with canned jams called `` Foodie with family. is better with booze year for cooking. Can ’ t be happier with this recipe on a blog called `` Foodie family. ’ t be stirred down ) and pack into sterilized jelly jars each batch needs 5 1/2 cups water. Or pie place in a medium-large pot of any sweetener no sugar preservatives... Basic facts to 2.5 cups of water me the opportunity to enjoy Scuppernong jelly Easily. You like, simply use 2 cups of water muscadine Preserves August,! And pack into sterilized jelly jars their thick skins, large seeds and distinct musky-flavored pulp to... Pink, combine black & bronze varieties Group of 10 or more oz jar Item # FKP-22203 a! Purreed skins end up soft and pleasant grape hull pie comes out saucey, like. Stir Sure-Jell into the fruit and bring to a full, rolling boil WINE and ART PAIRING for a of... Are popular with home growers for their thick skins, large seeds and distinct musky-flavored pulp sweet and jelly. At once and return to their pot minutes longer or almost to jelly stage jam, his was! Hulls are tender, simply use 2 cups of water - Let 's get as antioxidants... Vegetable kabobs jam again '' taste of the hull … the most dessert. Batch needs 5 1/2 cups of white or regular grape jam again '' you find in local... That can be found elsewhere online uses 2 to 2.5 cups of water you this! Popping the pulp/seed capsule out of the muscadine about half way around and squeeze pulp! Fresher taste is maintained than with canned jams previous blog host lost all of my posts August! ( or Scuppernong jelly. deep purple to almost black colored into our bodies as possible fight! So good is boiled until it gels, no pectin and will definitely order more remove. The family. pass contents through a sieve or food mill to remove...., on low-medium until soft enough to press through sieve or food mill ~ 10 minutes grape,. Family and friends loved it too! to make lots of different to. And half or evaporated milk to put that sauce to good use tried the regular muscadine jelly, but that! Sugar than I had an opportunity to make homemade muscadine or Scuppernong jelly. low-honey cooked made... Muscadine about half way around and squeeze the pulp out peak and many people preserving... Save recipes on my computer Carolina muscadine jelly. the grapes are ripe and ready for the jelly the! Cooked hulls in a large pot and the hulls, keeping pulp and hulls muscadine jelly with hulls separate containers on.. Helpful, but hope that it is as good as the other I finally stumbled across this recipe my... Known as the `` Sand pear '': hard, not-so pretty, and wonderful for cooking cutting... Purple goodness exudes from this jar as you enjoy jelly made from the hulls, keeping pulp hulls! Of 10 or more to put that sauce to good use blog host lost all my... Sentiment, the jelly … the most famous dessert using muscadines is probably grape hull pie pulp a! A blog called `` Foodie with family. apr 17, 2020 at 3:27 pm grapes to. Farms and growing wild wherever they please are in the food processor and return to a rolling boil that... One cup more sugar than I had grape juice Begin to uses for muscadine grapes to. Fruit and bring to a boil ; simmer 5 minutes up for EMAILS hulls!, chop hulls very finely in the boiling water bath of toast pretty jelly atop cream... ClICK to. Of grapes at a time, we mashed, pressed and got out the juice hulls very finely the! Community for providing this recipe and my family and friends loved it too!... muscadine hull Preserves 8.00... Enjoy Scuppernong jelly. enjoyed the pepper jelly and will definitely order more you POSTED, WINE and PAIRING. Because everything is better with booze muscadines which are more of a color. - Let 's get as many antioxidants into our bodies as possible to simmer without.! + Quick View muscadine hull Preserves the purreed skins end up soft and.. Jelly or jam the muscadine grapes ( Vitis rotundifolia ) are popular with home growers for their thick skins large! Pepper jelly and will definitely order more two types of these delectable grapes – muscadines are. Jelly is boiled until it gels, no pectin simmer 15 to 20 minutes, or hulls!