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
ingredients

• 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

directions

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.