Muscadine Pepper Jelly

Muscadine Grape Pepper Jelly (and basting sauce)

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!
Course Breakfast, Brunch, Main Course, Sauces
Cuisine Farmers Market, Garden Goodies, Grilling, North Carolina Goodies, Southern
Servings 8 1/2 pint jars
Author Wendy Perry


  • 5 cup muscadine grape juice
  • 1 box pectin
  • 5 cups sugar
  • 1-2 teaspoons crushed red pepper
  • 1-2 finely diced jalapeno jelly, optional


  1. 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.