Muscadine Syrup

Directions

1. 1
   Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
2. 2
   Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
3. 3
   Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
4. 4
   Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree.
5. 5
   Measure 4 1/2 cups of puree into a generously-sized pot. If the measure comes up a little short you can add a small amount of water.
6. 6
   Add lemon juice and corn syrup. Bring to a boil.
7. 7
   Add sugar. Bring to a full, rolling boil. Cook for 2 minutes.
8. 8
   Remove from heat.
9. 9
   Pack in 1/2 pint or pint jars, seal, and process in boiling water bath for 10 minutes.
10. 10
    Use on waffles, pancakes, french toast, etc. or stir into hot cereal.