NC Muscadine Grape Pepper Jelly

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Servings: 8 half-pint jars

Nothing compares with the distinct unique deliciousness of North Carolina grown muscadine grapes. In addition to being star of the show in this jelly, the dark purple hull variety offers a spectacular color! Choose a scuppernong variety for a golden jelly.

Ingredients

5 cups muscadine grape juice

1 box (1.75-ounce) pectin

6 cups granulated sugar

1–2 tablespoons crushed red pepper, to taste

3–4 large jalapeño peppers, finely diced*

*Most of the heat in jalapeño peppers is in the pith or “ribs,” so include it for maximum heat.

Directions

Heat juice and pectin in a heavy bottomed pot. Whisk to dissolve the pectin.
Stir in sugar. Bring to a boil for one minute. Remove from heat and ladle into hot sterilized jars.
Add varying levels of peppers according to desire or leave out entirely. Process per box instructions. We did a 15-minute hot water bath. If peppers settle on top, simply stir into the jelly once opened.
Suggested uses include paired with soft cheese on crackers, or warmed for use as a glaze on meats.

Did you know?

Scuppernong grapes are muscadines, but not all muscadines are scuppernongs. The scuppernong (the official state fruit of North Carolina) is a variety of muscadine, but many of us grew up with only the golden/brownish hulled scuppernongs thinking they are one and the same.