Muscadine Grape Pepper Jelly

Recipe courtesy of Wendy Perry
as seen on episode “Table Grapes“, Season 6

This tasty jelly can be warmed and used as a glaze on meat and vegetable kabobs! Serve over salty and tart cheeses on toast as an appetizer too. The muscadine flavor really shines through with this jelly. If using purple/black hulled grapes, the rich red-hued color is spectacular!

Ingredients:

• 5 cups muscadine grape juice
• 1 box pectin
• 5-6 cups sugar*
• 1-2 teaspoons crushed red pepper, more or less per your taste
• 1-2 finely diced jalapeno peppers, optional

Heat grape juice and pectin in heavy bottomed pot. Whisk to dissolve the pectin. Stir in sugar and peppers. Bring to a boil for one minute. Remove from heat and put into hot sterilized jars. Process as usual.

This recipe makes about 8 ½-pint jars.
*adjust sugar depending on sweetness of the grapes and personal preference.

Tags: Grape, Jelly, Muscadine, Pepper

Category: Recipes