Heart Healthy from WakeMed Heart Center

Muscadine Grape Pepper Jelly

November 13, 2016 |

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

Muscadine Grape Pepper Jelly | Flavor, NC

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!


  • 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.

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Category: Recipes

Comments (2)

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  1. Priscilla Whitaker says:

    Loved the show tonight, love muscadines and your recipes were welcomed. Send any others Thank you.

    • Wendy Perry says:

      Thanks Priscilla! I had so much fun with Lisa in my cookhouse filming LAST November! The recipes are yummy…wish I had some of my Muscadine Crisp right now…

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