By Emily Jane Shepherd
December 04, 2013

With our 20-odd gallon bags of muscadine and scuppernong grapes we harvested and froze this year, I'm beginning to feel a little like that scene from Forrest Gump with Benjamin Beauford "Bubba" Blue and Forrest:

"Anyway, like I was sayin', shrimp is the fruit of the sea.  You can barbecue it, boil it, broil it, bake it, saute it.  Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo.  Pan fried, deep fried, stir-fried..."

Well, muscadines are the fruit of the...South, and this fall I've been canning my way through our harvest.  Muscadine jelly, muscadine jam, muscadine pie, and yes - muscadine juice!  I found this recipe for easy canned muscadine juice over on a blog called "Canning Granny."  The best things about this recipe are that it is incredibly easy to make, gorgeous, and tastes delicious.  The worst thing?  Waiting a couple of months for the taste to fully develop, but it's worth the wait.  (Just think of it as non-alcoholic wine!)  We opened our first jar over the Thanksgiving weekend, and it was a great addition to the holiday spread.  I've juiced my fair share of muscadines to make jelly stock by now, and I'm here to tell you - if all you want is a tasty muscadine-flavored drink, this is definitely the way to go.

You'll want to check out Canning Granny's blog for the complete recipe, but all that's required for each quart jar is 1 cup of fresh (not frozen) muscadines, 1/2 cup of sugar, and boiling water.  That's it!  I made just 7 jars this year, but my husband loves this juice so much that I know what I'll be doing with most of next year's fresh grape harvest!