Muscadine Hot Pepper Jelly
Ingredients
- 3 qts muscadine juice
- 3 oz habanera puree
- 6.6 oz pectin
- 7 lb 6 oz sugar
Instructions
- Bring muscadine juice, pectin & habanera puree to a boil
- Add sugar
- Bring back to a boil for 2 minutes 30 seconds
- Pour into clean/sterile jars & seal while still hot
- Let stand to cool & jell
Notes
yields 11 pints
