Scuppernong Grape Butter
- 5 pounds scuppernong grapes
- 5 cups sugar
- 2 teaspoons ground cloves
- 2 teaspoons ground mace
- 2 teaspoons ground cinnamon
Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well.
Slip off grape skins and grind or chop skins finely, reserving pulp; set aside.
Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds.
Return pulp to saucepan; add reserved skins and remaining ingredients. Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens.
Quickly ladle butter into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes.
This recipe yields 8 half-pints.