Muscadine Juice
This homemade muscadine juice recipe is a family favorite here at ASW Homestead. Made with freshly picked muscadines from 40-year-old vines, this juice is canned and stored to let the flavors deepen over time — just in time for holiday gatherings like Thanksgiving!
Equipment
- Quart-size canning jars
- Canning funnel
- Boiling water kettle or pot
- Water bath canner
- Clean towel
- Ladle
- Strainer
Ingredients
- Fresh muscadines, rinsed and stemmed
- 1 cup Muscadines per quart jar
- ½ cup Sugar per quart jar
- Boiling water (to fill jars)
Instructions
- Prepare muscadines: Rinse muscadines thoroughly and remove any remaining stems.
- Fill jars: Place 1 cup of muscadines into each clean quart jar. Add ½ cup sugar to each jar. (Feel free to mix bronze and purple muscadines for a balanced color and flavor.)
- Add boiling water: Carefully pour boiling water into each jar, leaving ½ inch of headspace. Stir gently to help dissolve the sugar.
- Seal and process: Wipe rims, add lids and bands, and process jars in a boiling water bath for 20 minutes.
- Store and let rest: Remove jars and let cool. Store in a pantry or cool, dark place for at least 2 months. The flavor deepens and the color darkens over time.
- To serve: Open a jar, strain out the fruit, and pour juice into a clean pitcher. Serve chilled.
Notes
- The muscadine juice will appear light pink immediately after canning but will darken in color as it sits.
- Waiting at least 2 months before drinking enhances the flavor.
- This juice makes a beautiful addition to your Thanksgiving or holiday table.
- If desired, mix with sparkling water or lemonade for a refreshing twist.