With our 20-odd gallon bags of muscadine and scuppernong grapes we harvested and froze this year, I’m beginning to feel a little like that scene from Forrest Gump with Benjamin Beauford “Bubba” Blue and Forrest:
“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried…”
Well, muscadines are the fruit of the…South, and this fall I’ve been canning my way through our harvest. Muscadine jelly, muscadine jam, muscadine pie, and yes – muscadine juice! I found this recipe for easy canned muscadine juice over on a blog called “Canning Granny.” The best things about this recipe are that it is incredibly easy to make, gorgeous, and tastes delicious. The worst thing? Waiting a couple of months for the taste to fully develop, but it’s worth the wait. (Just think of it as non-alcoholic wine!) We opened our first jar over the Thanksgiving weekend, and it was a great addition to the holiday spread. I’ve juiced my fair share of muscadines to make jelly stock by now, and I’m here to tell you – if all you want is a tasty muscadine-flavored drink, this is definitely the way to go.
You’ll want to check out Canning Granny’s blog for the complete recipe, but all that’s required for each quart jar is 1 cup of fresh (not frozen) muscadines, 1/2 cup of sugar, and boiling water. That’s it! I made just 7 jars this year, but my husband loves this juice so much that I know what I’ll be doing with most of next year’s fresh grape harvest!