- 3-1⁄2 cups grapes:
- 3/4 cup sugar
- 2 Tbsp lemon juice
- Thoroughly wash and sort grapes.
- Put them in a large pot, add enough water to cover the bottom of the pot, and turn the stove to medium-high. Cook the grapes until soft, about 5 to 10 minutes.
- Pour the grapes into a food mill and extract the pulp and juice. Discard the seeds.
- Put the pulp and juice, sugar, and lemon juice back into the pot and bring it to a simmer over medium-high heat.
- Reduce the temperature to medium-low and cook, stirring occasionally, until the mixture is very thick, for 25 to 40 minutes. Caution with kids: the mixture may bubble up and splatter.
- Preheat the oven to 200°F.
- Line a 12 x 17 baking sheet with a silicone mat or aluminum foil sprayed with cooking oil.
- Pour the fruit onto the mat or foil in a very thin layer.
- Bake for about 3 to 3 1/2 hours until the fruit is barely tacky.
- Cut the fruit into rectangles and then place on wax paper and roll it up
Store in the refrigerator for up to two weeks. Experiment by adding other fruit, too!
Source: Muscadine Grape Family Activity Guide, published by NC State University, with support from the NC Muscadine Grape Association