Scuppernong refers to the awesome term used for the green muscadine grape. However, many people regard them as not so good when it comes to plain eating. These muscadine grapes taste good enough and they got very strong taste. They got a skin that has been thick and full of seeds.
Scuppernongs have been the version of South for the traditional grape. These have been juicy and sweet. In the southern part of the United States, they can make cake and wine out of these fruits. They come with a plethora of recipes that came from distinct cities or countries. Learning how to make scuppernong jelly has been a very interesting thing to do for any people. It is due the fact that they are able to discover another great recipe that provides great taste for everybody.
Since there are various recipes available for learning how to make scuppernong jelly, you can start with an easy one. The recipe given below will serve as your stepping stone in finding a tastier and more delicious scuppernong jelly.
Ingredients and Materials
• Jelly bag
• Non-reactive and heavy two-quart saucepan
• Cheesecloth and conical sieve
• A tamis
• Dry and clean 12-ounce jar
• Big mixing bowl
You only have to prepare a few ingredients to get started with your cooking process. These are the following:
• ½ cup of sugar
• 3 pounds ripe scuppernong grapes, washed
• ½ tablespoon powdered pectin
1. Pull the scuppernong grapes from the stalks and place them into the non reactive and heavy two-quart saucepan. Then, squeeze them through the fingers to slip the skin off. Mash their pulps slightly using the potato masher or fork. Set your pan on a stove over the medium-low heat. Cook and stir occasionally. Let the grape juices flow and start to simmer for about ten minutes. Provide another 5 minutes to simmer. Remove your saucepan from heat.
2. Set the conical sieve along with the damp cheesecloth, the jelly bag or the tamis over the big mixing bowl. Pour the juices and grapes through. Let the juice drip into your bowl without even pressing them for an hour.
3. Once the skin and pulp that line with jelly bag, tamis or cheesecloth appeared dried and no juice drips, start discarding them and pour the grape juice in a two-cup glass measure. Refrigerate and cover the juice.
4. Combine the pectin and sugar in a smaller bowl. Set this aside. Then, turn the grape juice chilled back to a clean saucepan. Let it simmer over a medium high heat. After that, pour in the sugar mixture to the wish and grape juice vigorously.
5. Remove your saucepan from heat. Taste its sweetness and add more sugar when necessary. Keep it refrigerated for a few weeks.
This basic guide on how to make scuppernong jelly has been quite simple. However, it requires careful understanding and following of the instruction strictly so that there will be a desirable result.