muscadine pepper jelly


This week, I have more creations from my Hampstead Farm's CSA goodies. With a dozen or so jalapeno peppers and two pints of muscadine grapes, I really didn't know what else to do with them other than make jelly.

muscadine pepper jelly
  • 2 pints muscadine grapes
  • 12 jalapeno peppers, chopped
  • 3/4 cup green pepper, chopped
  • 1 cup apple cider vinegar
  • 5 cups sugar
  • 1 package of pectin
  • 3 drops of green food coloring
  • canning jars with lids
  1. Cook the muscadine grapes in a medium saucepan and crush as it starts to soften. Heat and simmer for 10-15 minutes. Strain the grapes through a sieve to separate the pulp and seeds from juice. Set the juice aside to cool.
  2. Process bell pepper and hot peppers in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add juice, pectin and food coloring. Pour into sterilized jars and seal.


  1. Hello! I am trying this tomorrow. How many jars did this make and what size? If you will, please email me at I am a little north of you in Athens, Alabama. My daughter is in her Sophomore year at Auburn Montgomery and she plays basketball there :)
    Looking forward to hearing from you and Thanks in advance!

    Tona Haggermaker


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