Our grape season usually lasts from the end of August til early October, depending on weather. We have 10 varieties of muscadine and scuppernong grapes, including Darlene, Supreme, Pam, Nesbitt, Triumph and Carlos. All our grapes are pick-your-own. We do not have pre-picked.
Picking Hours and Price for 2019:
Tuesdays and Thursdays, 10 a.m. – 7 p.m.
Saturdays, 8 a.m. – 5 p.m.
Pick-Your-Own Grapes $2.50/pound
Please call us (919-544-3313) or check our facebook page before you come. Sometimes we have to close or change our hours due to rain or lack of ripe fruit.
Our grapes are grown using only natural materials. We will seek organic certification for our grapes after a transition period.
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.)
- You are welcome to taste the different varieties as you pick, but please pay for extra grapes that you eat. Be fair to the farm.
Children can pick a lot of grapes fast. Teach them how to pick the ripe ones. 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
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.
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.
2 1/2 gallons muscadines
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
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
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.
Amy O’Donnell’s Grape Pie Recipe for Muscadines and Scuppernongs
- cups of grapes, any/all varieties
¾ cup of sugar
1 Tbsp. cornstarch, or favorite thickener
1 9” pie crust
Separate grapes from skins, being careful to not let pulp or seeds get sorted with the skins. In a large saucepan, cook the pulp on medium/low heat until it is soft and separated from the seeds, about 12 minutes. Stir frequently.
Get the juice from the pulp by running it though a food mill or strainer. Remove all seeds. Pour the juice into the saucepan, add the skins and cook until tender, 10-12 minutes. Add the sugar, to taste. Slowly add the cornstarch to desired thickness. Whisk until smooth. Add the juice of ½ the lemon, or more to taste. Blend thoroughly. Pie filling can be baked immediately or frozen in a 1 gallon freezer bag.
To bake: Preheat oven to 450F. Fill pie crust, taking care to cut ample holes in the top crust as this pie can be juicy. Bake at 450F for 10 minutes, then 350F for 35 minutes, or until crust is golden brown.
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.