Recipes
MUSCADINE RECIPE
Here, for your enjoyment, are a few of recipes to try for yourself. You might find it helpful to watch our video of the making of this Jelly prior to beginning.
MUSCADINE JELLY RECIPE
Here's a recipe, along with some tips, to cook up a batch of your very own Muscadine Jelly. First you need to find a local farmer that grows Muscadine Grapes or check with your local farmers market. We found our grapes through Ben Burkett with B&B Farms/Indian Springs Cooperative located in Petal, MS. Then we went and picked our own, what an experience!
METHOD
Now that we have the grapes lets get started! 1. Discard stems and leaves. 2. Wash the muscadines in plain cold water. 3. Place in 6-8 quart sauce pan, cover with water and bring to a boil. Reduce heat & simmer for 10 minutes. 4. Crush fruit so it extracts the juice. 5. Place 3 layers of cheesecloth or jelly bag in large bowl. Tie cheesecloth closed. Hang and let drip into bowl, pressing gently. 6. Measure 4 cups of juice. Pour in sauce pan add 7 cups of sugar. Bring to a boil, then add 3 oz liquid pectin bring to another boil. 7. Let sit for one minute, then scrap off foam that is on top and discard. 8. Quickly ladle into jars, leaving 1/8 inch space on top. Wipe rim and threads. 9. Cover with the lid Place in hot water bath with 2 inch of water over jars and leave in hot bath for 5 minutes. 10. Take jars out of water bath (tongs are useful here) and let sit overnight.
NOTES
This recipe makes 7 or 8 8oz. glass jars of Muscadine Jelly. To prepare jars: Wash jars and lids in soapy hot water, then rinse with warm water. Pour boiling water over lids in saucepan off the heat. Let sit in water until ready to use.
ENJOY!
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Stuffed Strawberry Muffins
We're already dreaming of waking up to these Stuffed Strawberry Muffins Sunday morning. Don't forget to pick up strawbery jam from Anita deBoisblanc in addition to fresh Louisiana strawberries for the filling.
Ingredients •1-2/3 cups flour •1/2 cup sugar •2 teaspoons baking soda •1/2 teaspoon salt •1/4 teaspoon cinnamon •3/4 cup milk •1/3 cup butter, melted •1 egg, beaten •1/4 cup strawberry jam •12 small strawberries, hulled
Directions
Preheat oven to 400 degrees. Grease muffin cups.
In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well. In another bowl, combine milk, butter, and egg. Add dry ingredients to milk mixture and mix gently until moistened. Spoon batter into prepared muffin cups, filling them not quite two-thirds full and reserving 1/2 to 3/4 cup of the batter to top the muffins. Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top. Bake at 400 degrees for 15 to 20 minutes. Remove muffins from pan and cool on wire rack.
Makes 1 dozen
Recipe compliments of market shopper
Here, for your enjoyment, are a few of recipes to try for yourself. You might find it helpful to watch our video of the making of this Jelly prior to beginning.
MUSCADINE JELLY RECIPE
Here's a recipe, along with some tips, to cook up a batch of your very own Muscadine Jelly. First you need to find a local farmer that grows Muscadine Grapes or check with your local farmers market. We found our grapes through Ben Burkett with B&B Farms/Indian Springs Cooperative located in Petal, MS. Then we went and picked our own, what an experience!
METHOD
Now that we have the grapes lets get started! 1. Discard stems and leaves. 2. Wash the muscadines in plain cold water. 3. Place in 6-8 quart sauce pan, cover with water and bring to a boil. Reduce heat & simmer for 10 minutes. 4. Crush fruit so it extracts the juice. 5. Place 3 layers of cheesecloth or jelly bag in large bowl. Tie cheesecloth closed. Hang and let drip into bowl, pressing gently. 6. Measure 4 cups of juice. Pour in sauce pan add 7 cups of sugar. Bring to a boil, then add 3 oz liquid pectin bring to another boil. 7. Let sit for one minute, then scrap off foam that is on top and discard. 8. Quickly ladle into jars, leaving 1/8 inch space on top. Wipe rim and threads. 9. Cover with the lid Place in hot water bath with 2 inch of water over jars and leave in hot bath for 5 minutes. 10. Take jars out of water bath (tongs are useful here) and let sit overnight.
NOTES
This recipe makes 7 or 8 8oz. glass jars of Muscadine Jelly. To prepare jars: Wash jars and lids in soapy hot water, then rinse with warm water. Pour boiling water over lids in saucepan off the heat. Let sit in water until ready to use.
ENJOY!
--------------------------------------------------------------------------------
Stuffed Strawberry Muffins
We're already dreaming of waking up to these Stuffed Strawberry Muffins Sunday morning. Don't forget to pick up strawbery jam from Anita deBoisblanc in addition to fresh Louisiana strawberries for the filling.
Ingredients •1-2/3 cups flour •1/2 cup sugar •2 teaspoons baking soda •1/2 teaspoon salt •1/4 teaspoon cinnamon •3/4 cup milk •1/3 cup butter, melted •1 egg, beaten •1/4 cup strawberry jam •12 small strawberries, hulled
Directions
Preheat oven to 400 degrees. Grease muffin cups.
In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well. In another bowl, combine milk, butter, and egg. Add dry ingredients to milk mixture and mix gently until moistened. Spoon batter into prepared muffin cups, filling them not quite two-thirds full and reserving 1/2 to 3/4 cup of the batter to top the muffins. Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top. Bake at 400 degrees for 15 to 20 minutes. Remove muffins from pan and cool on wire rack.
Makes 1 dozen
Recipe compliments of market shopper
