Wash and stem grapes and fill sterilized/hot canning jars 3/4ths full of grapes.
Add 1 T sugar to each pint jar OR 2 T sugar to a quart jar.
Fill each jar with boiling water.
Add lids and rings; hand tighten.
Process in hot water bath for 10-15 minutes.
Remove and cool on wire rack.
Store jars for 2-3 weeks.
Strain juice and grapes through cheesecloth-lined colander into bowl.
Chill or proceed with jelly making.
ecessary and pack into sterilized jelly jars.
Process in boiling
Boil the juice and pectin for a few seconds, stirring constantly, as it heats.
Add the sugar all at once; bring to a second boil and boil 1 minute, stirring constantly.
Skim foam from top and pour immediately into hot clean jars.
Seal with paraffin.
Makes 3 small jars.
6 to 8 quart jelly pot.\tIf juice is
Pop centers out of muscadines and boil the hulls in water to cover; cook until tender.
Drain muscadines.
Take cooked muscadine hulls, sugar, flour, cream and oleo and cook until mixture thickens.
Pour muscadine mixture into baked pie crust. Beat egg whites and pour over pie.
Bake until brown.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
Separate muscadine hulls from pulp.
Add water to hulls to cover.
Cook hulls with 1 1/2 cups sugar and 1/2 stick of butter until tender.
In a buttered baking dish, melt 1 stick of butter. In mixing bowl, mix 1 cup sugar, flour and milk.
Pour into buttered baking dish.
Place fruit on top with juice.
Bake for 45 minutes at 325\u00b0.
Crust will rise to the top.
Allow cream cheese to come to room temperature.
Mix with muscadine hot sauce.
Serve with round (small) tortillas chips.
Cream butter and sugar until light and fluffy.
Add eggs, beating
in one at a time.
Mix in dry ingredients and milk. Stir in muscadine sauce and chopped pecans.
Bake in preheated 325\u00b0 oven for approximately 50 to 60 minutes.
Use a greased and floured loaf pan or muffin tins lined with cupcake papers.
Baking time may be less for muffins.
Insert toothpick in center of bread; when it comes out clean, bread is done.
Cream butter and sugar until light and fluffy.
Add eggs, beating in one at a time.
Sift dry ingredients together and add alternately with milk and Muscadine sauce.
Stir in chopped pecans. Bake in a greased and floured loaf pan at 325\u00b0 for 50 to 60 minutes, until a toothpick inserted in the center tests clean.
Chill drinks in freezer until slushy and mix together with muscadine juice.
he dumpling dough for this recipe.
Preparing the Dumplings and
Preheat oven to 350\u00b0.
Mix first five ingredients together. Beat about 4 minutes.
Pour batter into well-greased and floured tube pan.
Bake 40 to 50 minutes.
Mix powdered sugar and 4 tablespoons of additional muscadine juice together and pour over cake.
irections for Cooked Jam or Jelly:.
PREPARE JARS:.
Boil
to 1 tsp of jelly.
May be served as
iscard basil.
To Make Jelly:
Combine the minced vegetables
ripping as this will make jelly cloudy.
Measure juice into
small saucepan stir together jelly, lemon peel, lemon juice, gingerroot
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
Prepare meatballs and begin baking.
Combine chili sauce and jelly in pan.
Heat over medium heat until jelly is melted.
Pour over meatballs and finish baking.