Prepared Muscadines

Rinse muscadines well. Separate the pulp from the hulls by squeezing each one out. Keep the pulp and the hulls in separate pots.

On a medium-high stove, cook both the hulls and the pulp in separate pots, cooking until tender.

Then place the pulp in a wire sieve, and strain the juice and pulp from the seeds.

Combine the juice with the hulls and simmer over low heat. Add lemon juice and orange zest. Add 1 cup of sugar and continue to add more to taste. Muscadines can be tart, so if you want it sweeter, don’t be afraid to add more sugar.

Please see my TastyKitchen recipe box for my “Muscadine Pie” recipe.