My Terry can spot a wild muscadine or scuppernong from a mile away. Often on our walks at the lake in Northern Alabama, he’ll stop and investigate a woody, bushy area on the side of the road while I stand far back, scared of snakes or bears or any kind of natural life. He’ll examine them, comment on them and pop as many as he can into his mouth.
Luckily, he has friends who grow the grapevines in a more orderly fashion. Similar to our blueberry picking experiences, he’ll load up grandchildren Ainsley and Jackson along with me and off we’ll go, looking forward to an adventure. An hour later, Ainsley, Jackson and I are sweating, swatting off flying bomber insects, and Terry is chatting away with his buddy about how industrious his wife is! We then head back home with Terry talking about what I’ll be making from the juicy grapes. I will say that he makes wine. That’s an acquired taste.
He once appeared at the kitchen door with what must have been 10-plus gallons of Concord grapes and a smile. I spent the next two days making juice and jam. It was sort of fun, but not a lot, although I loved the fresh juice.
Lucky for all of us there have been fresh muscadines at the Hitching Lot Farmers’ Market for the past few weeks. I am making pepper jelly from them. Here are a few recipes I think you will enjoy.
MUSCADINE PEPPER JELLY
2 pints muscadine grapes
12 jalapeno peppers, chopped
3/4 cup green pepper, chopped
1 cup apple cider vinegar
5 cups sugar
1 package of pectin
3 drops of green food coloring
canning jars with lids
(Source: madebymelis.com)
MUSCADINE COBBLER
2 pounds muscadine grapes
2 cups sugar
1 teaspoon grated lemon rind
1/4 teaspoon apple pie spice
1/2 cup butter or margarine
1 cup self-rising flour
1 cup milk
(Source: iloveinns.com)
MUSCADINE ICE
2 1/2 gallons muscadines
Water
Sugar
Lemon juice
(Source: southernfood.about.com)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 34 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.