How to Remove Seeds From Muscadine Grapes, and Cook to Make Preserves, Pies or Cobblers
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- Muscadines Grapes are incredible. Rather you are making preserves, pies or cobblers, you have to get rid of those pesky seeds. The skins are by far the most valuable part of the Muscadines Grapes. I will not kid you into thinking that Muscadine Preserves, cobblers and pies are part of a healthy diet, but by including the skins, the fiber will at least lower the glycemic index and help with constipation.
How to make muscadine preserves link
• Muscadine Grape Preser... elow is the link to making Muscadine Grape Preserves.
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De-seeding muscadine grapes and cooking for preserves, cobblers and pies
Simmer 4 lbs. of grapes and ½ cup of water for 10-15 minutes
Dip out the grapes onto a shallow pan to cool off.
Save the juice! Strain to remove any seeds left behind.
Return the juice back to the pan.
Using a clean bowl, use knife to first punch hole into the grape and then slice the grape almost in half.
Push out the seeds into the seed container, and place skin and pulp into another bow.
Crush or chop the skins and the pulp in a food processor or blender into small pieces. Do not blend into mush.
Strain the seed bowl and return the juice back to the pan.
Place the chopped skins and pulp back to the pan and simmer for 15-20 minutes to tenderize the skins.
You are now ready to make either Muscadine Grape Preserves or save to make a Muscadine Grape Cobbler or pie.
It is okay to refrigerate overnight.
Fantastic video! My muscadines and scuppernogs are very plentiful this year and I'm looking for inspiration and new ways of using them, as I wait for them to ripen. I appreciate the addition of the health benefits that you added to your video. I'll definitely check out your other video that you made for the cobbler, preserve etc. New subscriber here 😊.
This was awesome, Carolyn! You did a SUPER job, and I have NEVER hand seeded scuppernongs before NOR used the skins! Took me 4 hours to hand seed 2 and a half gallons while listening to John Prine and watching a movie, LOL. I am about to make preserves on the front porch! Thanks, and I subscribed and rang the bell!
Thank you so much for subscribing. Did your preserves turn out awesome? Did you think it was worth the effort? I would have called the muscadines scuppernongs but I did not know how to pronounce it. They call them muscadines here in Texas. I think they call them scuppernongs in Georgia and other southern states.
Do you have any advice on making muscadine juice? I was going to split the muscadines and then process like cranberry juice using the entire muscadine.
Wash grapes. Remove stems. Crush grapes . 1 pint of water per 10 pounds of grapes orc1 cup of water 1 gallon of grapes. Heat grapes to150-180 degrees f. 5-7 minutes until the pulps are soft.remove from heat and let set 5 minutes. Squeeze through a jelly bag or 4?layers of cheesecloth. Set in a glass container and place in a refrigerator overnight to allow acid crystals and dregs to settle to the bottom. Strain again but do not squeeze. Process in a water bath canner for 10 minutes.