Muscadine Juice

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This muscadine juice recipe shows you how to extract juice from fresh grapes using either a steam juicer or stovetop method, with instructions for canning it safely using a boiling water bath. You can sweeten the juice to taste or leave it unsweetened for use in jelly, syrup, or as a refreshing drink.

Prep Time20

Cook Time10

Total Time30

Course: juice

Cuisine: American

Keyword: fruit juice

Servings: servings, 2 pints or 1 quart, see notes

Equipment

Ingredients

3 to 4 lbs muscadine or scuppernong grapes per quart of juice
Optional: ¼ to ½ cup sugar per quart of juice to taste

Instructions

Prepare the grapes: Rinse the grapes thoroughly and discard any underripe or spoiled fruit. Remove stems.

Extract the juice (choose one method):

Steam juicer method: Place grapes in the top basket of a steam juicer. Add water to the base and heat according to the manufacturer’s instructions. Collect the juice from the center spout until you’ve extracted the desired amount.
Stovetop method: Place grapes in a large stockpot with 1 cup of water per 4 pounds of fruit. Gently crush with a potato masher, then bring to a simmer. Cook for 10 to 15 minutes, stirring often, until the skins burst and juice is released. Strain through a fine mesh strainer or jelly bag, and let drain without squeezing.
Sweeten (optional): Taste the juice. If desired, stir in ¼ to ½ cup sugar per quart. Heat to 190°F to dissolve the sugar, but do not boil.

Canning Muscadine Juice

Prepare jars and canner: Sterilize jars if processing for under 10 minutes. Heat lids and prepare a boiling water bath canner.
Fill jars: Ladle hot juice into hot jars, leaving ¼ inch headspace. Wipe rims, apply two-piece lids, and tighten finger-tight.
Process in a boiling water bath canner: Process pints or quarts for 10 minutes at elevations up to 6,000 feet, or 15 minutes above 6,000 feet. Start timing once the water returns to a full boil.
Cool and store: Remove jars from the canner and let cool undisturbed for 12 to 24 hours. Check seals and store in a cool, dark pantry for up to 18 months.

Notes

Muscadine juice is naturally sweet and intensely flavorful, often requiring no added sugar. Juice yield may vary depending on the ripeness and variety of grapes. If you’re planning to use the juice for jelly, you can leave it unsweetened and refrigerate or freeze until needed. This recipe is suitable for both muscadine and scuppernong varieties, and the color of the finished juice will vary from deep purple to pale gold depending on the type of grape used.

You’ll need about 3 to 4 pounds of muscadine or scuppernong grapes to make 1 quart of juice. A typical batch using 10 to 12 pounds of grapes yields 3 to 4 quarts of juice, depending on ripeness and juicing method.

Nutrition