This Muscadine Pepper Jelly is the perfect combination of sweet, spicy, and tart.
Muscadine Pepper Jelly
Yields: 6 Cups
Ingredients
- 5 cups Muscadine Juice (recipe follows)
- ½ cup apple cider vinegar
- 1 (1.75-ounce) package fruit pectin*
- 5 cups sugar
- 2 red bell peppers, seeded and diced
- 1½ teaspoons crushed red pepper
- ½ teaspoon kosher salt
Instructions
- In a large Dutch oven, bring Muscadine Juice to a boil over medium-high heat. Stir in vinegar and pectin. Bring to a boil; cook for 5 minutes, stirring occasionally. Stir in sugar, bell pepper, red pepper, and salt. Bring to a boil; cook, stirring frequently, until a candy thermometer registers 220°, 8 to 10 minutes. Remove from heat. Carefully ladle into canning jars, and refrigerate up to 2 months. Follow canning method on pectin package, if desired.
Muscadine Juice
Yields: About 9 Cups
Ingredients
- 5 pounds muscadine or scuppernong grapes
- 5 cups water
Instructions
- In a large Dutch oven, bring grapes and 5 cups water to a simmer over medium-high heat. Using a potato masher, continually mash grapes while they cook, about 15 minutes. Remove from heat, and strain through a fine-mesh sieve.
Never made jelly before. This came out awesome!!! Followed to a “t” used low sugar pectin and 4 cups sugar. Might use 3 cups next time. Heat to sweet ratio is great
I made this today after rereading the directions I discovered I put 1 cup of vinegar instead of a 1/2 cup. Do you think it will effect the jelling?
I made this today and it turned out perfectly… eating some on a Ritz now. Thank you! this recipe’s a keeper.
I made this last year and found the 1/2 cup of apple cider vinegar was overpowering to me. I made again with 1/4 and still all I could taste was the apple cider vinegar! Fixing to make a batch now and will cut down to 1/8 cup and see how that goes. I live in south Louisiana and raise my own muscadines so I have plenty to work with!I use 6 cups sugar and increased the crushed red peppers to 2 Tbs. We like it spicy!
Just made this using 1/8 cup apple cider, 1 red bell pepper and 2 tablespoons crushed red pepper. Everything else the same as recipe. It came out great!
After reading the recipe, reading the ingredients on my husband’s favorite commercial brand of pepper jelly, and reading the comments I feel like the way you did it is going to work best for us.
Wow! My new favorite! I altered the peppers a little. One red bell and 10 jalapeños (medium sized). Still added a tsp of pepper flakes. Sweet and ohhhh so spicy! Perfect with the cream cheese and crackers. Thanks!
I found this recipe last year and made a few adjustments for our taste. Can’t make enough, everyone loves it! I have also passed the recipe to quite a few people.