Darling, you did fine, just one piece of advice. The mistake you made was the grape hulls needed to be stewed down until tender, which that is separate from cooking the pulp. When done as mentioned they should come out with the same consistency of regular preserves. Try it that way and make a video of it. I ate my first grape hull preserves 60 some odd years ago.
Thanks for the tip! I do try to follow the instructions in the book as closely as possible the first time, but since I just planted some of my own muscadine vines I hope I get the chance to try out making lots more grape hull preserves! It will probably take a few years before I get enough grapes for that, though. :)
I grew up in Raleigh, but my husband is from Mt Olive. Very similar food there, for sure! Deep Run Roots is making me understand a little what it would have been like growing up in eastern NC.
Darling, you did fine, just one piece of advice. The mistake you made was the grape hulls needed to be stewed down until tender, which that is separate from cooking the pulp. When done as mentioned they should come out with the same consistency of regular preserves. Try it that way and make a video of it. I ate my first grape hull preserves 60 some odd years ago.
Thanks for the tip!
I do try to follow the instructions in the book as closely as possible the first time, but since I just planted some of my own muscadine vines I hope I get the chance to try out making lots more grape hull preserves! It will probably take a few years before I get enough grapes for that, though. :)
@@CookwithHeather , just so you know some of my people are from deep run, the Dealers.
Correction: Deavers
I grew up in Raleigh, but my husband is from Mt Olive. Very similar food there, for sure! Deep Run Roots is making me understand a little what it would have been like growing up in eastern NC.
@@CookwithHeather , Well tell your husband, I was born in Mt. Olive. Went to BF Grady school.
Rambling...just get on with it.