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 81/2 pint jars
Author Wendy Perry
5cupmuscadine grape juice
1-2teaspoonscrushed red pepper
1-2finely dicedjalapeno jelly,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.