Scuppernong Grape and Florida Sand Pear Preserves

Savoring Summer in Florida: Scuppernong Grapes and Sand Pears

Summer in Florida means high heat and a special time of year for our scuppernong grapes and sand pears. These varieties of fruit are synonymous with the southeastern United States and can be found locally to us in central Florida. This season, we’re excited to be getting in Pineapple pears (a variety of sand pear) from Frog Song Organics. Like many southern pear trees’ fruit, this variety has a tough skin. Sand pears are tart, with a gritty texture, and best enjoyed cooked to bring out a sweet flavor. If you are new to old-fashioned Florida pears, you might find sand pear recipes hard to come by. One of my favorite ways to enjoy them is with a simple pear sauce. You can find the recipe for that here, but very simply, remove the skin, cut the pear into small chunks, and boil down with honey, cinnamon, and nutmeg until it reaches an applesauce-like consistency.

Florida grape lovers are in for a treat when muscadine vines start producing. Wild muscadines grow on grape vines and are native plants to North America. Different from table grapes, muscadines are a late summer crop with thick skins. And unlike sand pears, these grapes are wonderful for fresh eating, though they do take a little work to remove the skin and seeds. One of my personal favorites is the scuppernong variety of muscadine. It’s a goldish-brown to amber-skinned fruit.

Muscadine juice can be used to make many things, like muscadine wine. You can reserve the grape juice to make grape jelly, preserving this delightful fruit from late August all throughout the year. Neither the scuppernong grape nor the sand pear is like those you’d find in your grocery store. They are varieties that do well in the heat with few chill hours. Because these varieties are so special and unique to our climate, they are worth preserving for enjoyment all year long.

In this recipe, I’m using scuppernong grapes, but you can also use muscadine. The recipe comes together rather quickly once the time is spent skinning and seeding the grapes. With just a few simple steps, you can savor the essence of Florida’s scuppernong or muscadine grapes and sand pears long after the harvest season with this homemade jelly.

Because these two fruits are so coveted, in my opinion, we wait a long time for them to come on every year. They are worth the extra work to prepare together into a true Southeastern preserve.

Ingredients:

• 2 cups scuppernong or muscadine grapes, skin and seeds removed
• 2 cups sand pear, skin removed and chopped into small pieces
• 2 tbsp lemon juice
• 1 packet pectin
• 4 cups sugar

Instructions:

Step 1. Prepare the Fruit:

• Start by removing the skins and seeds from the scuppernong or muscadine grapes. This may seem like a tedious task, but the effort is well worth the reward. These grapes are renowned for their sweet and robust flavor.
• Peel the sand pears and chop them into small pieces. Sand pears are known for their gritty texture and subtle sweetness. They are a variety that is best cooked, baked or preserved before eating.

Step 2. Combine the Ingredients:

• In a large, heavy-bottomed pot, combine the grapes, chopped sand pears, lemon juice, and the packet of pectin. Stir well to ensure that the pectin is evenly distributed.

Step 3. Bring to a Boil:

• Place the pot on the stove over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.

Step 4. Add Sugar:

• Once the fruit mixture is simmering, it’s time to add the sugar. Gradually stir in the 4 cups of sugar, allowing it to dissolve completely. The sugar not only sweetens the preserves but also acts as a natural preservative.

Step 5. Boil for 1 Minute:

• Increase the heat to high and bring the mixture to a rolling boil. A rolling boil is one where the boil continues even when stirred. Let it boil vigorously for about 1 minute, making sure to stir constantly.

Step 6. Test for Doneness:

• To check if the preserves are ready, you can perform a simple plate test. Place a small spoonful of the hot preserve mixture on a cold plate and let it cool for a moment. If it sets and wrinkles when you push it with your finger, it’s ready. If not, continue boiling for another minute and test again.

Step 7. Can the Preserves:

• While the preserves are still hot, ladle them into sterilized canning jars, leaving a little headspace at the top. Wipe the rims of the jars to ensure a proper seal.

Step 8. Seal the Jars:

• Place sterilized lids and rings on the jars and tighten them securely. The heat of the preserves will create a vacuum seal as the jars cool.

Step 9. Water Bath:

• To guarantee long-term preservation, immerse the sealed jars in a boiling water bath for 10 minutes. This step ensures that the preserves remain safe to consume for up to a year.

Step 10. Cool and Store:

• Allow the jars to cool at room temperature. Once cooled, store your Florida grape and pear preserves in a cool, dark place. Remember to label the jars with the date and flavor for easy identification.

Making scuppernong grape and sand pear preserves has become a cherished tradition in our household. I have fond memories of taking my daughter to u-pick muscadine grapes. The first time we went she wasn’t even old enough to walk and I carried her on my back along the way. We’d gather a bunch of grapes, eat them fresh, and preserve the remaining. I have photos of us going every season and enjoyed watching her grow with the seasons.

The Magic of Preserving Local Produce

Preserving local produce allows us to capture the essence of summer and enjoy it throughout the year. With each spoonful of these preserves, we can savor the bright, fresh flavors of Florida’s unique fruits. Whether spread on toast, drizzled over ice cream, or used as a filling for pastries, these preserves bring a taste of sunshine to any dish.

Conclusion

Homemade Florida grape and pear preserves are a delightful way to capture the fruits’ short harvest season. With the simple steps outlined in this recipe, you can enjoy the flavors of Florida’s harvest season year-round, spreading a little sunshine on your morning toast or ice cream and desserts. Enjoy!

Join the Community

Ready to preserve the best of Florida’s harvest? Gather your scuppernong grapes and sand pears, and let’s get started! If you have any questions or need further assistance, don’t hesitate to reach out. I’d love to hear about your preserving adventures and see your creations. Share your photos and stories with me on social media and tag the Facebook page @asimplerplceintime or on insta @asimplerplace using the hashtag #asimplerplace. Happy preserving!

Grape & Pear Preserve Reel

Florida Scuppernong Grape and Sand Pear Preserves

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Servings 0

Ingredients

  

• 2 cups muscadine or scuppernong grapes skin and seeds removed
• 1 packet pectin
• 2 tbsp lemon juice
• 2 cups sand pear skin removed and chopped small
• 4 cup sugar

Instructions

 

• Start by removing the skins and seeds from the scuppernong or muscadine grapes. Peel the sand pears and chop them into small pieces.
  
• In a large, heavy-bottomed pot, combine the grapes, chopped sand pears, lemon juice, and the packet of pectin. Stir well to ensure that the pectin is evenly distributed.
• Place the pot on the stove over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.
• Gradually stir in the 4 cups of sugar, allowing it to dissolve completely.
  
• Increase the heat to high and bring the mixture to a rolling boil. A rolling boil is one where the boil continues even when stirred. Let it boil vigorously for about 1 minute, making sure to stir constantly.
• To check if the preserves are ready, place a small spoonful of the hot preserve mixture on a cold plate and let it cool for a moment. If it sets and wrinkles when you push it with your finger, it's ready. If not, continue boiling for another minute and test again.
• While the preserves are still hot, ladle them into sterilized canning jars, leaving a little headspace at the top. Wipe the rims of the jars to ensure a proper seal.
• Place sterilized lids and rings on the jars and tighten them securely. Immerse the sealed jars in a boiling water bath for 10 minutes.

Tried this recipe?Let us know how it was!