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Pickling & Jelly
Jelly3

Shanna's Muscadines Grapes Habaneros Jelly

6 pounds ripe muscadines
2 ripe habaneros -- stem/seed for less heat
1 plum seed removed -- for natural pectin
5 cups granulated sugar
2 cups water
In a heavy saucepan combine the muscadines, chiles, plum, sugar, and water. Slightly crush the muscadines on the bottom of the pan with a potato masher. Let boil 30-40 minutes until it is thickened to a heavy syrup consistency. Remove from heat and strain mixture through a mesh strainer using a rubber spatula to press pulp through a strainer into a bowl. Discard the seed mixture. Pour the hot jam into sterilized mason jars and seal.

Refrigerate a few months or hot water bath and store on shelves.