Canning Recipes

Scuppernong Grape Butter
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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5 pounds scuppernong grapes
5 cups sugar
2 teaspoons ground cloves
2 teaspoons ground mace
2 teaspoons ground cinnamon

Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling
water to cover; boil 2 minutes. Drain well.

Slip off grape skins and grind or chop skins finely, reserving pulp; set

Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until
seeds begin to separate from pulp. Press pulp through a sieve to remove
seeds; discard seeds.

Return pulp to saucepan; add reserved skins and remaining ingredients.
Cook over medium-low heat, stirring constantly, 30 minutes or until
mixture thickens.

Quickly ladle butter into hot sterilized jars, leaving 1/4-inch headspace.
Cover at once with metal lids and screw bands tight. Process in boiling
water bath 5 minutes.

This recipe yields 8 half-pints.

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