muscadine syrup recipie

Picked 20 pounds of muscadines on Tuesday and made 10 jars of jelly yesterday, then read about how good muscadine syrup is so would like to make some but 'how to' varies from 2 tbls sugar to 2 cups. Any known good recipies would be enjoyed.--shu

I've never made muscadine syrup. In a 1949 Ball canning book it's spelled sirup. My mom had a jar with it spelled that way, don't know what happened to it. Don't know when the spelling changed.
I looked online for some recipes for syrup. Cut the berries to remove the pulp and seeds, boil them to make soft and use a sieve to remove seeds.
Chop the hulls up and cover with water, boil until soft. Mix the hulls, pulp, sugar and lemon juice together.
The seeds and hulls cooked to long and/or added will make it bitter. Must be why so much sugar is added.

In making jelly I cut the berries to remove the pulp. Cut the pulp to remove the seeds before cooking and then run them through the sieve. I cut the hulls in half, I have a set of rollers like a wringer washing machine that I run the hulls through to remove the juice. I boil the hulls and add just enough liquid for a little color to the jelly. I use half the sugar most recipes call for.

Thanks for the info, made some this morning, 3 cups juice, 3 tbls sugar, some lemon juice, bring to boil then simmer 'til juice is reduced to 1 cup. Don't taste too bad but is not syrup thick. The lady where we picked them said to use a juicer to cut most of the 'squeezing' effort down. works well and pulp troubles leave. May add some pectin to thicken slightly.--shu

I've bought some home made and store bought fruit syrups in the past. None were as thick as corn syrup. Maple syrup is thinner than pancake syrup.

You are correct, looked at the bottle of 'log cabin' and it's thinner so it's time to make pancakes and try.--shu