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Recipe : Entry # 5103
Annette Lackey
Recipe Title
Muscadine Syrup
Recipe Theme
Coosa Valley EC
About 2 1/2 pounds muscadines
1 3/4 cups sugar
1/3 cup corn syrup
1 tablespoon lemon juice
Wash and crush muscadines. Cook over low heat 10 to 20 minutes. Put muscadines through a sieve. Discard hulls and seed. Measure 1 1/2 cups muscadine puree in a sauce pan. Add sugar, corn syrup and lemon juice. Bring to a full boil for about two minutes. Remove from heat. Skim off foam with a spoon and pour quickly into sterilized jars. Leave 1/4-inch head space. Cover with lids and process in a boiling water bath for 10 minutes. Yields about 1 1/2 pints.