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In my neck of the woods, muscadines are the king of all grapes.

We tend to our vines all year long to get these little beauties. We prune the vines, lime the vines, tie back the vines, and then watch the fruit of our labor grow all through the summer.

We can’t wait til after Labor Day so we can begin stopping by and grabbing a few on our afternoon walks each day to see if they are nearly ready.

And the longer you wait, the sweeter they become.

Until they are just right. And that’s when neighbors and friends from all around drive up in their trucks filled with five gallon buckets and will pick your vines clean if you let them.

Not that I mind sharing, but I have to make my jelly, preserves, syrup, wine, and tarts. And you know, I only have my country grapes once each year.

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Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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  1. So pretty. Their fragrance gets me every time. Reminds me of family and good times and just makes me happy.

  2. Wow, they look really crisp. I am not sure I’ve ever had one before unless they ship them up to Chicago and sell them? If they do they only call them green grapes and red grapes! LOL I can’t wait to see what great recipes you share from them!

    Love the new site, looks beautiful!

    1. Our property backs up to woods where these grow EVERYWHERE. We had such an abundance this year, and with no tending! haha. We get blueberries & blackberries that way, too. The bushes & vines are just all around us in abundance, with no work on our part. But the muscadines, all 3 of my boys love them. My 3 yr old will eat them until he pops.
      It’s interesting yours are just ripening, but ours are just now dying out. There are some left, but they’re shriveling fast. We’re in north Florida.

    2. My family loves them, too. That’s great that you don’t have to prune or anything.

      Ours are just fully ripe right now, perfect for preserving.

    3. I usually send a couple of jars to Chicago to a friend of mine who became addicted while spending a week with us in Arkansas. He had never had them either. If I
      knew where to send it, I would send you a jar, too.
      We have an abundance of them growing wild in our area, too, so I am making a couple of batches using this recipe tonight. That will last us all winter!! Yum!

  3. As a little girl I rember walking in the woods holding my daddy’s hand an the smell of muscadines was so heavenly it was the best treat ever and in s family if 8 there were no treats.I now at age 55 still love them and treat them with respect for when I was hungry God gave me muscadines to eat.Tks

    1. They are delicious, aren’t they Theresa! I love them too! Thanks for sharing your memory!

  4. when I was a child we made muscadine cobbler from the cooked hulls, lots of real butter and so very canning my muscadines now and a cobbler is on the menu for today as well