Muscadine Grapes

We have 10 varieties of muscadine and scuppernong grapes, including Darlene, Supreme, Pam, Ison’s Black, Nesbitt, Triumph and Carlos. Our healthy, nutritious grapes have not been sprayed with anything. Our grapes are certified organic by Quality Certification Services. All our grapes are pick-your-own. We do not have pre-picked.

How to pick ripe muscadines:

  • Pick them one by one.
  • Pick the soft ones.
  • Watch where you are putting your hand. (Wasps and bees love grapes too.)

For Parents:

Children can pick a lot of grapes fast. Teach them how to pick the ripe ones. Picking grapes is a treasure hunt, not a race. Stay with your children and watch them at all times.

When You Get Home:

  • Refrigerate grapes in an airtight container with a paper towel to absorb moisture. They will keep for several weeks this way without losing flavor.
  • Do not wash grapes until you are ready to eat them.

Muscadine Grape Recipes

 Muscadine Juice

If you have a juicer, process whole grapes. 5 lb. grapes = approximately 5 cups juice

If you don’t have a juicer, thoroughly crush 5 pounds whole grapes. Add water to cover. Simmer 10 minutes or until hulls are soft. Mash or run through a food mill to extract more juice. Strain through jelly bag or cheese cloth. Makes approx. 6 cups.

Muscadine Jelly

Sterilize canning jars. Heat 4 cups of juice to boiling in a saucepot. Add 3 cups sugar and stir until the sugar dissolves. Then boil rapidly over high heat to 8°F above the boiling point of water or until jelly mixture sheets from a spoon.

Muscadine Sorbet

2 1/2 gallons muscadines



lemon juice

Mash muscadines, strain and reserve juice. Put the hulls and pulp in a pot with a little water to prevent scorching; bring to a boil and simmer for about 20 minutes, adding a more water as necessary.

Remove from heat and strain through a strainer or a cheesecloth. Add the strained juice to the reserved juice. Sweeten with sugar and a little lemon juice to taste. Put in an ice cream freezer and freeze as you would ice cream.

Cynthia M. Cole’s Muscadine Preserves

5 lbs. muscadine or scuppernong grapes

3 lbs. sugar

1 lemon

3 tablespoons finely chopped fresh rosemary

½ cup finely chopped Thai  basil

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. Simmer the pulp, covered, until soft enough to press through sieve or food mill ~ 10 minutes. Add a little water if necessary to prevent sticking. Meanwhile, chop hulls very finely in the food processor and return to their pot. Cook slowly, covered, 10 minutes or until hulls are softened.

Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling. Juice the lemon.

Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.

Add lemon juice, lemon peel, rosemary and Thai basil. Bring to a boil. Stir in sugar and return to a boil. Simmer, stirring frequently until the jellying point is reached, approx. 45 minutes. Timing will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.

Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.

Eva Hoke’s Muscadine Jam

8 cups grapes

cardamom pods

lemon slices

cinnamon sticks

star anise

2 tablespoons lemon juice

1 box powdered fruit pectin

7 ½ cups sugar (or to taste)

De-seed grapes. Chop hulls. Cover hulls and pulp with water and boil 15 minutes or until hulls are tender. Add cardamom, lemon slices, cinnamon sticks and star anise. Cook 3-5 minutes, then remove. You should have about 6 cups of mixture. Add pectin and lemon juice. Place over high heat and stir until mixture comes to a boil. Add sugar all at once. Stir until sugar dissolves. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon. Pour into sterilized jelly jars. Seal and process for 5 minutes in boiling water.

Scuppernong or Muscadine Wine

(from Cooks Magazine):

8 quarts fruit

8 lbs. sugar

4 quarts warm water (non-chlorinated)

1 package dry yeast

Dissolve yeast in sugar water. Pour mix over mashed fruit. Stir. Slice one potato and put on top, then add a handful of old fashioned steel cut oatmeal or potato meal over the top of that. Transfer to a large crock with a heavy lid to stand for 28 days, stirring every few days. Strain and bottle, but do not seal. This recipe is a sure-fire, no-fail one.

Old-time Muscadine Wine

1 quart mashed fruit (muscadines)

3 quarts water

6 cups sugar


Dissolve sugar in water, add mashed fruit and sprinkle yeast on top. Do not stir till the next day, then stir every day for a week. Strain off liquid and place in a container with an air lock for 6 weeks to complete fermentation. Strain off and bottle. Cap lightly for 3 days to allow for any more fermentation to cease. Cap and store in a cool place.