- 5 pounds Muscadine grapes
- 5 cups sugar
- 1 tsp. ground cloves
- 2 tsp. ground mace
- 2 tsp. 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, reserve the pulp and set it aside.
- Grind or chop the skins finely.
- 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 1/2-inch headspace.
- Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes.
Yield: 8 half pints.
Source: Cooking with Muscadine Grapes, Tammy Kelly, Lenoir County Cooperative Extension