Scuppernong Grape Butter

By á-174942

Ingredients

• 5 pounds scuppernong grapes
• 5 cups sugar
• 2 teaspoons ground cloves
• 2 teaspoons ground mace
• 2 teaspoons ground cinnamon

Preparation

Step 1

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.