Best 3 Scuppernong Grape Butter Recipes

EBOO'S WILD SCUPPERNONG PIE (WITH GRAPES)

Steps:

• Preheat the oven to 350 degrees F.
• Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
• In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
• Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
• Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.

EBOO'S WILD SCUPPERNONG PIE

Steps:

• Preheat the oven to 350 degrees F.
• Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
• In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
• Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
• Bake until the crust has browned, 50 minutes.

SCUPPERNONG GRAPE BUTTER RECIPE

Steps:

• 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 aside. 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.