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“A tasty alternative for pancakes, waffles, french toast, oatmeal, ice cream, or whatever else you might use maple syrup on. The purple muscadines give a beautiful, jewel-like color but the bronze, scuppernong-types would taste just as good. Prep time includes pre-cooking the pulp and hulls. Cooking time is for the final cooking. It does not include processing the jars in the hot water bath.”
1hr 10mins
8 1/2 pint jars

Ingredients Nutrition


  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. 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. 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. Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree.
  5. Measure 4 ½ 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. Add lemon juice and corn syrup. Bring to a boil.
  7. Add sugar. Bring to a full, rolling boil. Cook for 2 minutes.
  8. Remove from heat.
  9. Pack in ½ pint or pint jars, seal, and process in boiling water bath for 10 minutes.
  10. Use on waffles, pancakes, french toast, etc. or stir into hot cereal.

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