Muscadine Syrup

There is nothing better than biscuits and jelly unless it's pancakes and syrup. Here's an easy recipe to make your own homemade Muscadine syrup. Boy is it yummy!!! Another yummy syrup is Walnut Praline Syrup. I love this one especially in the Fall months.


2 1/2 c. Muscadine juice
3 c. sugar
1/2 c. light corn syrup
2 Tblsp. bottled lemon juice


As always, start by sterilizing your jars, seals and bands. Keep jars hot.


Combine all ingredients in a large stock pot.


Bring to a full rolling boil that cannot be stirred down. Allow mixture to boil for 4 full minutes.


Remove pot from heat and skim foam if need be. Ladle hot syrup into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Remove as much air bubbles as you can. This is easily done by running a knife along the inside of the jar. Place seals & bands on jars. Tighten to fingertip tight. (Once lids are in place, you can also tap your jars lightly on the counter to help release more air bubbles if need be.)


Process for 10 minutes remembering to start your time once water has come to a full rolling boil. Remove jars from canner and allow to completely cool. Listen for that beautiful "ping" sound that tells you your jars have sealed properly.

Yields: 6 (8-oz) jelly jars

Click HERE for printable recipe