Muscadine preserves

The Goddess has always been a huge believer in sampling local products and cuisine. She was there long before it became a “thing”. But, she’s darned glad it did become a thing. …

by David Cecelski I put up 5 quarts of muscadine grape-hull preserves yesterday. My daughter and I picked the grapes from a vine that my grandfather planted in the 1930s. I picked on the side of the arbor near the chicken coop, she picked on the side near the barn. She sang... Read More →

A southern grape jam full of flavor - both sweet and tart. Recipe makes 3 half pints.

The Goddess has always been a huge believer in sampling local products and cuisine. She was there long before it became a "thing". But, she's darned glad it did become a thing. To that end, she found some Muscadine grapes at the Farmer's Market. They are pretty much a wild grape, that's indigenous to the…

Last weekend, my dad took the kids out to pick muscadines. They came back with two gallon buckets full. (There were even a few pears thrown in for good measure!) We are big jelly-eaters, so I knew I would use some of those "southern grapes" to make a few jars of muscadine jelly. Muscadine jelly

With 53 lbs of muscadines and scuppernongs to process I tried a lot of different recipes. This one was voted best by every member of the family. It has just the right balance of grape and lemon flavors and set beautifully. The prep time includes cooking the pulp and hulls. The cooking time does not include processing the jars in the boiling water bath.

It's muscadine season again! This simple muscadine jelly recipe is a perfect way to use those tasty Southern grown fruit that we love so much!

Do you know that there are folks who grow Muscadines and make wine from them annually? You’re probably thinking to yourself, how that’s what I am here for- to enlighten you. If you have some knowledge about this, it is probably because you aren’t a newbie when it comes to making alcoholic beverages at home. […]

A rich, thick, delicious spreadable fruit butter made from muscadine grapes.

One of the rewards of autumn is all the fresh produce that is available. I think this is the best time of year for home cooking! Of course, knowing that the bounty is fleeting and that winter is right around the corner makes the food taste even better. What I have learned is that if I take some time now to preserve some of my favorite fruits and vegetables I can continue to enjoy them well into winter. Now I have to admit that I don’t do as much preserving as I used to, but there are still a…