Muscadine Pepper Jelly

This Muscadine Pepper Jelly is the perfect combination of sweet, spicy, and tart.

5.0 from 1 reviews
Muscadine Pepper Jelly
Yields: 6 Cups
  • 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
  1. 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.

5.0 from 1 reviews
Muscadine Juice
Yields: About 9 Cups
  • 5 pounds muscadine or scuppernong grapes
  • 5 cups water
  1. 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.



  1. 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

  2. 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?


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