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Jell Yachthafen Urfahrn

47°52´44.71´´ N 12°23´21.78´´ O Herzlich willkommen im Yachthafen Urfahrn auf der Halbinsel Urfahn im Chiemsee. Unser Yachthafen (Sportboothafen) liegt in einer landschaftlich traumhaft schönen Lage am Nordufer vom bayerischen Meer mit fantastischem Blick über den See, zu den Chiemsee-Inseln und auf die dahinter liegenden Alpen. Der Hafen Urfahrn bietet seinen Gästen auch die beste Ausgangsposition am Chiemsee. Der Hafen liegt zwischen Mühlener Bucht und Inselsee, mit direktem Anschluß an die beiden anderen Buchten. Die Inseln sind in der Nachbarschaft und auch auf die Weitsee haben Sie von hier aus die kürzesten Wege zu den schönsten Plätzen am und im Chiemsee. Unser Yachthafen hat auch eine sehr ruhige und geschützte Lage und bietet Erholung, Entspannung, Segel-u. Wassersport. Spektakuläre Aussichten, einmalig schöne Landschaftbilder, faszinierende Farbimpressionen, herrliches Wasser – so zeigt sich der Chiemsee von seiner schönsten Seite und die wohl schönste Art den Chiemsee zu befahren ist unter Segel mit dem eigenen Segelboot oder mit dem eigenen Elektromotorboot. Den Chiemsee mit seinem eigenen Boot zu erleben und zu genießen ist jederzeit ein Rausch für die Sinne und Erholung für den Körper.

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Marina Yachthafen Jell, in Chiemsee, Bayern

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Jell Yachthafen, Breitbrunn

Kann ich bei ihnen noch einen Bootsliegeplatz für mein ...

Der Yachthafen bietet Stegliegeplätze an zwei Stegen, sowie Landliegeplätze im Hafenbereich. Ein Mobilkran für das Winterlager und ein Stationärkran für die Landliegeplätze stehen ebenso wie ein Takelmast und ein Bootswaschplatz zur Verfügung. Es gibt sehr gepflegte sanitäre Anlagen und es sind genügend Autoparkplätze innerhalb der Anlage vorhanden.

Die Landliegeplätze können sowohl von Jollen als auch von Kielbooten genutzt werden. Für die Jollen gibt es eine Slippanlage und für die Kielboote (Sport-u.Regattaboote mit Haißstropp) steht ein Stationärkran zur eigenen Benützung bereit.

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Auf der Insel Herrenchiemsee lernen wir das aufregende Schloss von König Ludwig II. kennen und tauchen in die Tierwelt vor Ort ein.

Große Winterwanderrunde über die Herreninsel mit tollen See- und Bergblicken. Mit der Chiemsee-Schifffahrt ist die Herreninsel ganzjährig ...

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Ferienwohnungen Jell - Forg

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31 Sure-Jell Recipes (Homemade Jams & Jellies)

January 30, 2024 by Emily A. Leave a Comment

I have always loved homemade jams and jellies. There's nothing quite like slathering strawberry jam on fluffy biscuits or putting a spoonful of tart grape jelly on peanut butter sandwiches.

Though store-bought varieties are convenient, they often lack the fresh, vivid fruit flavors and textures that make homemade jams and jellies so special.

Table of Contents

I've gathered some of my favorite jam and jelly recipes, all using Sure-Jell pectin as the key ingredient for that perfect set. From juicy berry jams to spiced holiday jellies, this list has something for everyone.

The recipes are simple to make, allowing the flavors of fresh fruits and spices to shine through.

I hope these recipes inspire you to get into the kitchen and rediscover the nostalgic joy of homemade jams and jellies brimming with sweetness spread across your morning toast.

Sure-Jell Homemade Jams

1. raspberry freezer jam.

Are you craving a homemade raspberry jam that tastes like the good old days? I’ve got a simple, no-fuss recipe for you.

This raspberry freezer jam is a game-changer, and you can make it with stuff you likely have lying around in your kitchen.

It’s got only four ingredients: fresh raspberries, sugar, sure jell fruit pectin, and water.

Mash the raspberries but keep them chunky, then measure out three cups. Add sugar a cup at a time, stirring until it's all in and dissolved.

Next, cook the Sure-Jell pectin and water until it bubbles, then mix it with the raspberry. Pour into containers and let them sit for a day.

If your jam is too runny, just add more pectin and re-stir.

2. Fig Jam Recipe

This homemade fig jam It's like those yummy fig cookies but spreadable.

Picture this: a dollop of sweet, cinnamon-y fig jam on a warm scone or swirled into your oatmeal. Mmm, tasty, right?

You just need some fresh figs ( grab about 2 pounds ), sugar ( white and brown ), a touch of lemon juice, spices, and a bit of butter.

Chop the figs, toss them in a pot with the rest, and let it bubble away. Reminds you of your favorite fig cookies, doesn't it?

Once it's all hot and sticky, pop it into sterilized jars and give them a hot water bath to keep everything fresh.

It's honestly like spooning up autumn, ready to dazzle your taste buds and jazz up your breakfast or cheese board.

3. Peach Jam

Peaches are so juicy and sweet in the summer. But what happens when the season is over? Turn them into jam!

All you need are fresh, ripe peaches ( frozen could get messy ), sugar, a little lemon juice, vanilla extract, and Sure-Jell pectin for thickening.

This recipe calls for just five ingredients: ripe peaches, sugar, lemon juice, vanilla extract, and pectin ( plus some water. )

Mix everything in a pot, boil it up, add the Sure-Jell pectin, and give it a good mash.

You've got peach jam that's perfect on toast, with cheese, or on ice cream . Slap it on anything that calls for a dollop of sweetness.

Just remember, fresh peaches work best, but if you're in a pinch and only have frozen, don't let them thaw too much to avoid a runny jam.

4. Blackberry Freezer Jam

Berries so fresh you'll swear you just picked them. That's what this blackberry jam tastes like

You only need fresh blackberries, a squeeze of lemon, some sugar, corn syrup, and pectin.

Just mash some blackberries, stir in lemon juice, pectin, a little corn syrup, and sugar.

You've got yourself some jam that’s perfect for slathering on pretty much anything – a PB&J sandwich, your morning toast, or those English muffins.

Keep it cool in the fridge, it will last for around for three weeks or tuck it in the freezer for half a year.

5. Strawberry Rhubarb Jam Recipe

This classic combo screams summer. But you can enjoy it year-round with this simple strawberry rhubarb jam.

Juicy strawberries and zesty rhubarb coming together in a jam that’ll have you licking your spoon.

All you need is some fresh rhubarb, strawberries, lemon juice, a bit of sugar, and low sugar pectin.

You'll get six jars of this ruby-red goodness. It's sweet with a tangy kick – delicious!

Your toast ( and probably the whole family ) will thank you.

6. Mulberry Jam Recipe

Ever found yourself with a bunch of mulberries and wondered what to do with them?

How about making some tasty mulberry jam?

It’s actually pretty easy and doesn't require a lot of preparation and seriously yummy on toast or even drizzled over ice cream.

You only need mulberries, some sugar, a lemon, and a bit of sure-jell pectin.

Give your berries a good wash ( watch out for little critters ), cover with sugar and lemon , simmer with lemon juice, add in the sure-jell pectin, and then boil it all together.

If you're not too fond of chunky jam, just blend it until it's smooth.

Enjoy it on toast, ice cream , or give it away to someone special.

7. Roasted Cherry Vanilla Bean Jam

This homemade cherry jam is low on sugar and high on flavor. It also got vanilla, lemon, and a dash of black pepper for a kick of taste.

This is a freezer jam. You get to keep that fresh cherry taste without spending hours in the kitchen.

Making this jam is a piece of cake: blend fruit, cook sugar with Sure-Jell pectin just for a bit, mix it all together, jar it up, and let it chill ( literally .)

If you don't like roasting cherries ( though roasting does add a depth to the taste ), just skip it and cut back on the water a bit.

Slather this jam on anything from brie to crepes or make it fancy as a sauce for cheesecake or pork.

8. Strawberry Jalapeño Jam

I know that you're thinking "A cup of jalapeños in jam? No way!" but it's actually a thing and people love it!

This jam's not just tasty, it's versatile. Slather it over cheeses, meats, or even give your ice cream a kick.

If you've got 36 calories to spare and want to spice up your snack game, this jam's worth a shot.

9. Apricot Almond Freezer Jam

Have you been eyeballing those juicy apricots? I bet you're itching to bottle up that summer vibe, right?

Well, this Apricot Almond Freezer Jam recipe is calling your name! It's a breeze to make, even if you're new to jamming.

Apricots are the easiest fruit to turn into jam because you don't need to peel them. Just split and pit.

Squish those apricots, ditch the pits, and get ready to mix in sugar ( lot’s of it ) , a splash of lemon, and Sure-Jell pectin.

Once mixed, poured, and patiently waited ( 24 hours ), you'll have the taste of summer ready to ride out the winter in your freezer.

10. Cranberry Jalapeno Jam

Have you ever thought about mixing sweet with a bit of a spicy kick?

Then this recipe is for you. It's the perfect mix of sweet, tangy, and a kick of heat.

You'll need fresh cranberries, jalapenos, lime, and apple cider vinegar to balance the flavors, plus some sugar and Sure-Jell pectin to get that jammy texture.

Sterilize some jars, toss the ingredients into a pot, let the cranberries burst, and mash them up. Then add the sugar, get it back to a boil, and into those jars it goes.

Whether it's paired with some crackers and cheese or slathered as a glaze on your favorite meat, this jam will be your new holiday MVP.

Keep it in the fridge, or stash it in your pantry for later. And when it’s jam time, just go easy, it’s hot!

11. Pineapple Jam

Making your own pineapple jam is like a mini-vacation in a jar!

And it’s not just for slathering on toast. Picture it melting over a scoop of ice cream – divine, right?

Making this jam is easy. Just chop the pineapple, blitz it a bit ( not too mushy, though! ) , and boil it up with sugar.

You can even make a low-sugar jam by using a low sugar Sure-Jell pectin.

And if you're into canning, pineapple jam is perfect for it, given its natural acidity.

Once canned, it will sit pretty on your shelf for over a year.

12. Mai Tai Papaya Jam Recipe

Do you want to feel like you're having breakfast in a tropical paradise? Try this Mai Tai Papaya Jam recipe.

It’s like a little sunshine in a jar, with ripe papaya, sweet mango, zingy lime, and a splash of dark rum.

The rum it's optional but recommended for that authentic Mai Tai flavor.

Slather the jam on toast, sandwich it in your PB&J, or get fancy and use it as a glaze or with some cheese and crackers.

13. Apricot Jalapeno Jam

Want to try something new in your kitchen that'll tease your taste buds with a little sweet 'n' spicy kick?

You have to try this Apricot Jalapeno Jam recipe!

It's like a little party in a jar, mixing up fresh apricots with a dash of heat from jalapeños.

14. Strawberry Banana Jam

Cathy Grubar shared this Strawberry Banana Jam recipe, perfect for slathering on your morning toast or adding a fruity punch to your PB&J.

Mash the fruit, mix in lemon juice, pectin ( the Sure-Jell ), and butter.

Get it boiling, then throw in the sugar and let it bubble again for a minute while you keep stirring. Then just take it off the heat, skim off the foam, and add it into jars.

And just so you know, a tablespoon of this jam is about 61 calories. Not too shabby, right?

Enjoy it on toast, with desserts, or hey, straight out of the jar ( no judgment here )!

15. Low Sugar Blueberry Jam

This low-sugar blueberry jam is a breeze to make and packed with flavor – seriously, it's a game-changer for your toast.

Grab some fresh blueberries ( 5 cups to be exact ), throw in a pinch of powdered ginger, zest and juice of a lemon and a lime, a dash of salt and red pepper flakes, and the magic ingredient, low-sugar Sure-Jell pectin.

You can slather this blueberry goodness on anything from crusty bread to the classic PB&J.

16. Mango Tango Berry Cherry Jam

Try something new, a homemade jam that's a bit on the exotic side.

Start with mashing strawberries, mangoes, and cherries, adding a bit of zesty lime, curry powder, and chili for a kick.

Sweeten with a mix of white and brown sugar, and thicken with some Sure-Jell. Now, bring it to a boil, and after a minute, get it into jars.

It’s so good you would never have even thought about those spices.

17. Ja Makin’ Me Crazy Mango Jam

This Mango Jam recipe It's like grabbing a bit of the tropics and spreading it right on your toast.

Making this mango jam delight is a breeze. You just need fresh mangos, raspberries, a touch of citrus juice, some spices, and your usual jam-making ingredients like sugar and Sure-Jell pectin.

Stir, boil, and you're done. And hey, you can even gift it if you're feeling generous.

It's perfect on just about anything – toast, bagels, you name it.

18. Old Fashioned Sure-jell Strawberry Freezer Jam Recipe

Are you looking to make some good ol' strawberry freezer jam just like your grandma used to whip up?

I get it; nothing beats that homemade taste. This recipe is easy and nostalgia-inducing, perfect for sharing with your fam or giving as gifts!

Grab an 8oz mason jar ( or any size that vibes with your tribe ) and get ready to crush some strawberries.

Mix the berries with sugar and Sure-Jell pectin, boil for a hot minute ( literally! ) , and then chill out 'cause your job's basically done.

Just fill the jars, leave a little breathing room at the top, and let them sit on your counter for a day.

After that, pop them into the freezer and they'll stay good for a year.

19. Bam Bam Pomegranate Jam

What's a gal to do with so many pomegranates? Make the most fantastic jam! And not just any jam—Bam Bam Pomegranate Jam.

It's got this amazing balance of sweetness with a hint of spice from chili powder and flakes. Trust me, it isn't too hot; it just brings this cozy warmth that hits the spot.

It's my go-to spread for toast, PB&J sandwiches, and a secret weapon for killer salad dressings.

So, if you find yourself swimming in pomegranates or just craving a new jam adventure, why not give this easy and delightful recipe a go?

20. Pepper Jam

This pepper jam recipe is a real palate pleaser, a pretty neat combo of bell peppers, spicy jalapeños, and a punch of red pepper flakes, all sweetened up with sugar and tangy with some cider vinegar.

It's got that sweet and spicy thing going on that you're going to love!

You can slather it on a bagel with cream cheese or use it to jazz up a simple appetizer. And hey, it's also a dab hand at glazing meats like chicken or pork. Oh, and it's a top-notch gift idea, especially when the holidays roll around.

Making it is a breeze, chop up the peppers with a food processor, boil everything with vinegar and sugar, and then just jar it up.

So, what do you say? Ready to spread some cheer ( and jam ) on a bagel, over cream cheese, or as a sassy glaze for dinner?

Let's get to jammin'!

And remember, there's no need to stress over the details, it's jam, not rocket science. Have fun with it!

Sure-Jell Homemade Jellies

1. homemade grape jelly.

Grapes are amazing fresh, however they go bad quickly.

But guess what? You can make grape jelly and enjoy the fresh grape taste anytime you like!

Pick whatever grapes you like, but they don't have to be super sweet since you'll be adding sugar anyway.

Mash those grapes in a pot, cook them and strain. After cooking for 10 minutes, let the juice strain for a couple of hours ( or overnight if that's your jam! ).

When you're ready to make the jelly, you'll need Sure-Jell pectin and sugar.

Toss the jelly into jars, and either keep them in the fridge if you're gonna eat soon, freeze for a bit longer storage, or can them to enjoy your jelly anytime you feel like it over the next year or so.

Enjoy your grape jelly on toast or stuffed in a classic PB&J!

2. Watermelon Jelly

So you've landed a watermelon, maybe even a fridge full of them and wondering what to do?

How about turning that juicy watermelon into a sweet spread for your toast?

Just like the candy, but better, because it's homemade with love.

All you need are four ingredients: watermelon ( pick seedless to save time ), sugar, Sure-Jell pectin, and a splash of lemon juice.

Chop up the melon, blend it into juice, add it to a pot with the rest, and boil. Once it's all nice and dissolved, add the Sure-Jell pectin. Skim the foam, pour it into jars, and let it chill.

Just make sure to let it set in the fridge overnight for that perfect wiggly jelly feel. And there you have it, a little scoop of summer any time of the year.

3. Sweet and Spicy Red Pepper Jelly

Are you craving for something sweet and zingy? Why not whip up this Sweet and Spicy Red Pepper Jelly recipe ?

It’s simple, delicious, and believe it or not, doesn't require any canning.

Whether you stash it in the fridge or give it away as a charming gift, this jelly is perfect on cheese, biscuits, or added to recipes for a zesty twist.

Making it is a breeze. Chop bell and spicy peppers, boil it up with Sure-Jell pectin and sugar, ladle into jars, and you're done. No canning needed.

From spreading on toast to jazzing up meatballs, this recipe is versatile. And if you’re feeling generous, dollop it into jars, slap on a cute label, and share the love as gifts.

4. Mulled Cranberry Jelly

This is a fabulous jelly you can whip up at home and boy, does it change the game around the holidays!

Think a homemade cranberry jelly but with a twist – it's packed with warming mulling spices. Perfect to slather on a cheese and cracker platter, or to jazz up that leftover turkey sandwich.

All you need is some unsweetened cranberry juice, mulling spices, sugar, a bit of lemon juice, Sure-Jell pectin, and some cute jars if you're feeling fancy. Get yourself a nice pot, and you're set!

When you're all done, whether you share the jelly love or keep it all ( I mean, it's delicious with a capital D ).

5. Low Sugar Apple Jelly

If you've got apples that aren't the prettiest or are on the smaller side, they're perfect for jelly-making.

And if using fresh apples isn't your thing, you can totally use apple juice instead, even canned juice works for this recipe!

This jelly is a staple, not just for your toast but for jazzing up tons of dishes.

You can stick with the basic apple jelly or throw in some herbs like rosemary or sage to make it more interesting.

This jelly can stay good for about a year on the shelf and up to a month once opened, or you can freeze it for three months.

6. Dandelion Jelly

You've probably seen those cheerful yellow dandelions popping up everywhere. But did you know you can turn them into a tasty jelly? It's like bottling up a bit of sunshine, really.

It's a favorite for the kids, and let me tell you, it gives strawberry jelly a run for its money.

Grab some fresh dandelion flowers, pluck the yellow bits, steep them to make tea, and then cook it with Sure-Jell pectin and a squeeze of lemon. Add sugar and your jelly is ready.

You can snug it away in the fridge or go for canning if you've got the gear. Just don't forget to add a bit of lemon juice or citric acid if you're taking the canning route – it needs that zip for both taste and safe keeping.

Throw in some lavender or other fruity flavors. But honestly, dandelion jelly is pretty awesome on its own.

7. Satsuma Jelly

This homemade Satsuma Jelly It's a huge hit in Louisiana, especially when those satsuma mandarins are ripe and ready to go from mid-October to early December. These little guys are sweet, seedless, and a breeze to peel.

Here's what you'll need: satsuma juice, lemon juice, sugar, and some Sure-Jell. You will need canning jars and a metal strainer, too.

Juice about 12 satsumas, mix it with the other ingridients, and get it all boiling. Once it's thickened up, jar it and boil the jars. Don't forget to check the seal when they've cooled down.

If you don't gobble it all up right away, it'll keep in the pantry for up to a year, but you'd better put it in the fridge once it's opened. It's perfect for gifting or elevating your breakfast toast. And , if you're feeling spicy, toss in some jalapenos for kicking satsuma pepper jelly!

Just a tip, if you're gonna make a batch, get yourself some canning tools and heat-resistant gloves – trust me, they're lifesavers.

8. Scuppernong Jelly

Craving some good old Southern charm in your pantry? Try this Scuppernong Jelly recipe, a real treat from the South.

If you're out there in Florida or Georgia, you know what I'm talking about, those juicy Muscadine or Scuppernong grapes. They're not around for long, so when you get your hands on them, it's jelly time!

If you don't have Scuppernongs, don't, any grapes you've got will do the trick.

All you need to do is boil your grapes with a bit of water, mash them to get that juicy goodness out, and strain it without squishing too hard ( nobody likes cloudy jelly ).

Mix the juice with sugar, a splash of lemon, and Sure-Jell pectin. Boil it, skim off any foam ( because who wants that? ) , and then can that purple gold.

I've tried it with both Muscadine Bronze and Black grapes – the Bronze gives you a golden jelly, while the Black whips up a pale purple. Both taste phenomenal!

Slap it on your toast, or anywhere you'd use grape jelly.

9. Rosé Wine Hot Pepper Jelly

Have you ever tried spicing up your cheese board with something a bit different?

This Rosé Wine Hot Pepper Jelly might be just the zing you're looking for.

A jelly that's as pretty as it is tasty, it's that good, you might need a backup jar!

Now, onto the making – if you can heat water, you've pretty much got this.

You'll need a bottle of your favorite rosé, sugar, Sure-Jell pectin ( the one in the pink box for less or no sugar recipes ), and jalapeños for a spicy kick.

If you want your jelly to be hotter, throw in some habanero or serrano peppers!

This homemade hot pepper jelly pairs well with creamy cheeses like Brie or goat cheese.

10. Mulled Cider Jelly

This mulled cider recipe is cozy, spiced-up apple juice that totally screams fall. Think cinnamon, cloves, and all those warm spices that make you want to snuggle in a blanket.

You'll need apple cider, a bunch of whole spices like cinnamon sticks and star anise, sugar, lemon juice, and Sure-Jell pectin.

Making it is a cinch. Heat, steep, strain, and boil. That's it.

Pair it with different cheeses, slap it on your sandwiches, or even use it to jazz up some meats. It's a versatile recipe that you can store in the fridge or even freeze.

11. Easy Low Sugar Wine Jelly

This recipe is my little secret weapon for sprucing up cheese boards or jazzing up a sandwich. It's simple to make it and low on sugar, so the wine flavor really shines through without being too sweet.

You can basically make it with any wine you like. Reds like Merlot, Malbec, or Cabernet are ace choices. And if you’re feeling adventurous, throw in some cardamom pods or other spices for an extra kick.

Just remember to use the right Sure-Jell pectin ( the one for low sugar recipes, in the pink box ) to make sure your jelly gets that perfect set.

The process is a cinch: simmer wine and cardamom, then strain and mix with Sure-Jell pectin and a bit of sugar. A quick boil and into jars it goes.

It only takes about 30 minutes in total and you've got yourself a lovely homemade jelly.

The jelly keeps in the fridge for a couple of months, so it's perfect for the holiday season or whenever you crave a fancy snack!

31 Sure-Jell Recipes (Homemade Jams & Jellies)

Ingredients   .

• Raspberry Freezer Jam
• Fig Jam Recipe
• Blackberry Freezer Jam
• Strawberry Rhubarb Jam Recipe
• Mulberry Jam Recipe
• Roasted Cherry Vanilla Bean Jam
• Strawberry Jalapeño Jam
• Apricot Almond Freezer Jam
• Cranberry Jalapeno Jam
• Pineapple Jam
• Mai Tai Papaya Jam Recipe
• Apricot Jalapeno Jam
• Strawberry Banana Jam
• Low Sugar Blueberry Jam
• Mango Tango Berry Cherry Jam
• Ja Makin’ Me Crazy Mango Jam
• Old Fashioned Sure-jell Strawberry Freezer Jam Recipe
• Bam Bam Pomegranate Jam
• Homemade Grape Jelly
• Watermelon Jelly
• Sweet and Spicy Red Pepper Jelly
• Mulled Cranberry Jelly
• Low Sugar Apple Jelly
• Dandelion Jelly
• Satsuma Jelly
• Scuppernong Jelly
• Rosé Wine Hot Pepper Jelly
• Mulled Cider Jelly
• Easy Low Sugar Wine Jelly

Instructions  

• Pick your favorite.

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All Recipes

Quick & Easy Hot Pepper Jelly

Ingredients

assorted bell peppers (I used green, red, yellow, and orange)

jalapeño peppers

HEINZ Apple Cider Vinegar

granulated sugar

(1.75 oz.) SURE-JELL Fruit Pectin

Instructions

Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars in a large pot and cover with water. Boil 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil). Just before filling, carefully remove the jars from the water with a jar lifter or tongs, shake out the excess water and transfer to a clean kitchen towel.

Remove the ribs and seeds of the bell peppers and jalapenos. Roughly chop and pulse briefly in a food processor until finely minced. You can also finely mince by hand. Add the peppers to a medium-to-large, heavy bottomed pot set to medium-high heat.

Add the vinegar and sugar to the pot; stir to combine. Bring to a boil. Once boiling, add powdered pectin. Continue boiling, stirring occasionally, for 1 minute.

Ladle the mixture into sterilized jars. Set aside to cool before capping and refrigerating. Once cool, cap and refrigerate jars. The jelly will thicken as it cools. Will keep up to 2 months refrigerated.

Wholesome Farmhouse Recipes

Fresh recipes from our plate to yours

Easy Homemade Jalapeno Pepper Jelly Recipe

This easy homemade Jalapeno Pepper Jelly recipe is the perfect blend of sweet and spicy. It is so wonderful to be able to create a jelly at home that has just the right amount of sweet and heat. Just the way we like it.

• Budget Friendly Recipe with Simple Ingredients

This easy recipe is simple to follow and results in a delicious condiment that can be enjoyed on sandwiches, burgers, or simply eaten straight from the jar. You may just find yourself becoming a jalapeno jelly addict.

If you enjoy frequenting farmers markets or have that green thumb, this recipe is a perfect way to use bell peppers and hot peppers such as jalapenos.

This recipe will make 6 half pints of Jalapeno Pepper Jelly. Add a pretty cloth top to your canning jar and they will make a great gift.

Table of contents

Hot and spicy jelly or mild pepper jelly, sterilize the jars, how to make jalapeno jelly, how to check the seal on canning jars, how to use pepper jelly, pepper jelly appetizer recipe, recipe with pepper jelly, what to eat with pepper jelly, how long does jalapeno pepper jelly last, how to cut jalapenos without coughing, how do you stop the burning from jalapenos after cutting them, how to reduce the spiciness.

Hot pepper jelly recipe versus mild pepper jelly. If you prefer no heat at all, just leave out the jalapeno peppers and relace that number of peppers with a bit more green bell peppers or other colored sweet pepper that you enjoy.

• Before making the jalapeno jelly, I like to sterilize my canning jars first; 6 8-ounce canning jars. That way, they are ready when the jam is cooked.
• There are two methods that can be used to sterilize the jars.

Run the jars, lids, and rings through the dishwasher on the hot setting. When the cycle is complete, just remove them and they are ready to go. Pro Tip. Make sure to use new lids each time you can.

• Additionally, you can boil them in water just for a few minutes before using. Generally, I will use this method as it tends to soften the rubber seal. I think the lids seal better when they are softened from the boiling water.

Use any color of bell pepper, red pepper, yellow pepper, or green pepper. They will each have a slightly different level of sweetness. Begin by removing the seeds, stems and veins of bell peppers. Give them a rough chop if you will be pulsing them in the food processor. Otherwise, you can chop them into a fine dice by hand.  

Next, prep the jalapeno peppers. To be safe when working with the hot peppers, it is recommended to use rubber gloves when handling. Cut the top off the jalapenos and remove the veins and seeds. More heat comes from the veins and seeds; therefore, if you prefer your jelly a bit hotter, keep the veins and seeds in some of the hot peppers. Pulse in the food processer to a rough chop.

• Pour the peppers into a mesh strainer to remove the excess liquid. Otherwise, the jam could end up too runny.
• Add the peppers to a large pot with the sugar, apple cider vinegar, and salt. Over medium-high heat, bring this mixture to a boil, stirring occasionally. Boil for 10 minutes.

Add the liquid pectin or powdered pectin and continue boiling for 1 more minute. Remove from heat.

• Once cooked, let the jelly sit and cool for a few minutes skim off any foam film that may form on top before pouring into the jars to seal them.

How to Can Jelly

Begin with the warm, sterilized jars, lids, and rings. Pro Tip. If the jars are cold when the hot liquid is added, they could crack. Use the hot jars right after they are sterilized. I generally boil them in water and just keep them in the hot water until ready to use. When the jam is done cooking, just remove the jars, drain off the water and place them on a towel.

Carefully ladle the hot jelly into the jars making sure to leave ¼-inch space from the top of the jar. This will leave room for expansion of the contents in the jar. Pro Tip. Use a wide mouth funnel for less mess when ladling the jam into the jars.

Once the jars are filled with the jam, wipe rim with a paper towel, and add the lids to the top of the jars, making sure to center lid. Screw on the rings tightening the bands to just fingertip tight.

Process for 10 minutes in hot water bath. Place the jars filled with the jam beck into the pot of water on the rack. Bring the water back up to a full rolling boil and continue to boil for 10 minutes.

Carefully remove and place jars on a towel 1-inch apart. Leave the jars untouched for 10-12 hours. This will allow the jars to cool down and the lids to seal.

Sometimes, you can hear the lids make a popping noise when they first seal.

However, after the jars have cooled 10-12 hours, gently press on the middle of the lid to check for a good seal. If the lid springs back when you remove your finger, the lids are not sealed. Pro Tip. Don’t get rid of the jars that did not seal. Just place them in the refrigerator and use within a few months.

When removing your finger, the lid should not move at all. In fact, you should be able to remove the ring, keep the lid on and turn the jar upside down. The lid should stay attached.

Once the jam is canned and properly sealed, it can be stored 1-2 years.

There are a lot of ways to use this sweet and a bit spicy jelly. Here are a few ideas to get you started.

One of my favorite ways, is to pour some over a block of cream cheese . Serve this as an appetizer with crackers. Our family just loves this. The next time you have guests over or need to bring a dish-to-pass, this is a delicious and super easy option.

Make your PB & J spicy by using this pepper jelly.

Make your own sandwich spread of dip by mixing equal parts of mayo and pepper jelly.

Top a bagel with cream cheese , jalapeno pepper jelly, and a bit of everything bagel for a delicious snack.

Hot Pepper Jelly Glazed Chicken Wings are simple and scrumptious. Just brush the jam on the wings and back or air fry.

Glaze over pork chops, ham, chicken, or salmon while grilling or baking.

Use it to glaze meatballs . Just add frozen meatballs with a jar of jalapeno pepper jelly to a slow cooker. Once things are hot and bubbly, you are ready to serve.

Once processed and properly canned. Jalapeno jam can last up to 2 years for best freshness. Store in a cool dark place. Once the jelly is opened, refrigerate and it will last up to 3 months.

Some people start coughing when cutting jalapenos. If this happens to you, tie a damp towel or bandana around your nose and mouth loosely over your mouth and nose. This will reduce the amount of capsaicin that gets into your airway.

To reduce the burning, mix up a paste solution of equal parts of baking soda and water. spread this over your hands. Once dried, the paste can be washed off. Repeat as necessary until the burning has stopped. I recommend wear rubber gloves when working with a hot pepper to avoid the potential of burning your hands in the future.

I have been there; you have made your pepper jelly a bit too spicy. No worries, just add sweetness such as sugar or honey to counter act the spiciness. I have done this successfully with soups that turned out a bit too spicy. Add 1 teaspoon at a time until the desired heat is reached.

When you have the perfect balance of heat for your tastebuds, this recipe is just the best. It is a great way to make your own jelly food right at home any time of year.

If you are someone like me that enjoys making delicious food for your family that is wholesome, you may enjoy these recipes too.

If you have never had the opportunity to try peach salsa , I urge you to make this recipe for your family.

When you start with fresh ingredients, recipes always seem to taste better. This mango salsa is so addicting.

This grape jelly barbecue sauce has been a staple in many Midwest homes. It is the basic sauce for slow cooker meatballs that are served at so many gatherings.

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Kitchen Essentials

Ingredients.

• 4 Cups Bell Pepper
• 1/4 Cup Jalapeno Pepper
• 1 Cup Apple Cider Vinegar
• 2.62 Ounces Sure Jell Powder Pectin Each box is 1.75 ounces. use 1 and 1/2 boxes.
• 5 Cups Granulated Sugar

Instructions

• Run the jars, lids, and rings through the dishwasher on the hot setting. When the cycle is complete, just remove them and they are ready to go.
• Use any color of bell pepper, red, yellow, or green. They will each have a slightly different level of sweetness. Begin by removing the seeds, stems and veins of bell peppers. Give them a rough chop if you will be pulsing them in the food processor. Otherwise, you can chop them into a fine dice by hand.
• Next, prep the jalapenos. To be safe when working with the hot peppers, it is recommended to use rubber gloves when handling. Cut the top off the jalapenos and remove the veins and seeds. More heat comes from the veins and seeds; therefore, if you prefer your jelly a bit hotter, keep the veins and seeds in some of the hot peppers. Pulse in the food processer to a rough chop.
• Add the pectin and continue boiling for 1 more minute. Remove from heat.

Your Own Private Notes

Here are a few other delicious recipes for you to try.

• Canning Old-Fashioned Pickled Beets
• Grape Jelly Barbecue Sauce
• Elephant Ears with Biscuits
• Sriracha Mayo Dipping Sauce
• Easy Stuffed Pepper Soup Recipe

About Victoria

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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Katie Gets Creative

Hello! I'm Katie

Easy homemade muscadine jelly or jam recipe.

This is an easy step-by-step recipe for muscadine jelly or jam using sure jell powdered pectin or certo liquid pectin. This recipe can also be used interchangeably with scuppernongs. Cute jar label printable included!

Homemade jelly is one of life’s greatest gifts. I’m convinced of it. Even better is baking biscuits from scratch and slathering them with butter and homemade jelly on a weekend morning. Best savored with piping hot coffee and front porch views.

One of my favorite things to do in September is to make jelly. I don’t know why, but it gives me such satisfaction. And that needs to be shared! So today I’m going to walk you through making muscadine jelly. It’s pretty easy, just three main steps-making the juice, cooking the jelly, and canning. Just for fun, I’ve made these cute jar labels to share with you as a free printable . See bottom of page for printing instructions.

If you’re already a jelly making pro, here’s the recipe card. Keep scrolling for thorough details & photos if you’re the kind of person that likes those things…(I am, but not everyone does!)

Muscadine Jelly

Ingredients, to make the juice:.

• 4-5 lbs muscadines or scuppernongs (about 3 quarts)

To make the jelly:

• 5 cups muscadine or scuppernong juice
• 1 tbsp lemon juice
• 7 cups sugar
• 1 box liquid or powdered pectin (sure jell, certo)
• 1 tsp butter

Instructions

To make the juice.

• Wash the muscadines and make sure all stems are removed.
• Add to a large stock pot, along with 2 cups of water. Bring to a boil and allow to cook down for about 20 minutes. Use a potato masher to mash the fruits as they cook.
• Once the muscadines have softened and smushed, place them in a sieve over a large bowl to drain. Feel free to smush some more here if you don't mind that cooked pulp. If you want a super clear jelly, line the sieve with cheesecloth and let it drain through for several hours until you have a very clear juice. Toss the remainder of the hulls, seeds and pulp out to the wildlife or your compost pile.

To make the jelly using powdered pectin

• In your large stock pot, add 5 cups of juice, lemon juice, butter, and powdered pectin. Bring to a rolling boil (stirring periodically), this should only take a few minutes. After it reaches a rolling boil that cannot be stirred down,
• Add 7 cups of sugar, and return the mixture to a boil, and boil for 1 minute. Remove from heat, skim the foam and ladle into jars.

To make the jelly using liquid pectin

• In your large stock pot, add 5 cups of juice, lemon juice, butter, and sugar. Bring this up to a full rolling boil, and boil for 1 minute, then add 1 pouch of certo liquid pectin. Boil for 1 minute more. Remove from heat, skim the foam and ladle into jars.
• Sterilize jars and lids, then ladle the hot jelly into the jars. Make sure to wipe the top and rim of the jars before adding the lid. Adjust rings to finger tight. Process in a water bath for 10 minutes. Remove to cool. You should hear the lids sealing. Test after 24 hours. If any lids haven't sealed, refrigerate those jars and enjoy your jelly!

If you’re asking what are muscadines?

A few years ago I made scuppernong jelly and posted the picture to instagram. Someone commented that they didn’t know scuppernongs were a real thing-they just thought it was a made up word! I was surprised to find that some southerners weren’t even sure what they were.

Scuppernongs are a type of muscadine, and muscadines are a variety of grapes, native to the Southern US. Scuppernongs are the golden color fruit in the photo below, and the dark purple one we just call muscadines.

They aren’t as easy to eat as your regular store bought variety. They have thick, tough hulls and the inside pulp is filled with seeds. But boy are they delicious! They have a unique sweet and tart flavor that really shines when made into jelly. Now that we get to enjoy that wonderful flavor year round until next muscadine season.

Muscadines are in season in late summer, early fall time frame. You can find muscadines at u-pick farms, farmers markets, your local produce stand, growing wild, even at some grocery stores (I found the scuppernongs at Aldi!). Wherever you get yours from, you’re going to need to gather at least 4 to 5 pounds to make this jelly, or about 3 quarts worth.

Scuppernongs and Muscadines have slightly different flavors but you can use either one for this recipe. The dark grapes give you a beautiful dark pink jelly and scuppernongs give a golden syrup colored jelly.

Muscadine Jam or Jelly?

Jelly is made with fruit juice, while jam contains bits of fruit or pulp in it. My recipe is technically a jam , because I don’t bother with straining the juice for hours. I’m not picky about. I don’t mind a bit of pulp. Where I come from, discarding the the tiny solids that make it through the sieve would be a sin. The bits of pulp that make it through have an apple butter consistency, but aren’t very noticeable in the final product.

If you’re into things like super clear jelly, then by all means be really careful and strain the juice through cheesecloth multiple times to get a clear juice.

Ingredients you’ll need for muscadine jam or jelly

About five pounds of muscadines, sugar, lemon juice, butter, liquid certo or sure jell powdered pectin.

You’ll notice in the pics that there are a lot of muscadines in the pot. I didn’t measure how many I used for this batch. There were a lot! I knew it was more than enough for a single batch of jelly so I used the extra juice to make another half batch.

Here’s how to make Muscadine Jelly step by step

I sometimes break this down into a few days, but you can do it all in one day. I prep the juice before hand and refrigerate it until I’m ready to make the jelly. Once you’re ready to make jelly, go ahead and set up your canning stuff first because the cooking process isn’t very long.

How to make muscadine juice:

First thing is to wash your muscadines and make sure any stems are removed. Toss any that aren’t fresh and firm looking. Add the grapes to your largest pot, and add 2 cups of water. We’re going to cook these down for about 20 minutes or so. Mash the fruits down as they’re cooking to release the juices.

Add a sieve over a large bowl and let the juice drain. Discard the large solids. The more you strain, the clearer the jelly will be. If you don’t care about this and like a jammy texture, you can do like I did and only strain once. I let the tiny bits stay in.

While the juice is draining, set up two large stock pots, one for the canning and one for the jelly.

For the canning, you’ll need a rack for the jars to sit on, 8 or 9 half pint jars (this batch made 8 1/2 for me), lids, rings, jar remover tool, clean washcloth, and a lid remover tool.

To cook the jelly using sure jell powdered pectin:

Once you’ve gotten your juice separated, add 5 cups back to your large stock pot. Add lemon juice, butter, and powdered pectin.

The mixture will foam after the pectin is added. Bring this to a rolling boil (meaning that it cannot be stirred down, it continues to boil as you’re stirring). Once it’s reached a rolling boil, add the sugar all at once and stir.

Return it to a full rolling boil that cannot be stirred down and boil for 1 minute (left photo below). Remove from heat, skim off any foam.

How to make muscadine jelly with sure jell’s certo liquid pectin: In your large stock pot, add 5 cups of juice, lemon juice, butter, and sugar. Bring this up to a full rolling boil, and boil for 1 minute, then add 1 pouch of certo liquid pectin. Boil for 1 minute more. Remove from heat, skim the foam and ladle into jars.

To can muscadine jelly

You’ll want to work quickly here as the jelly does start to set up and you should notice that the closer you get to the bottom of the pan, the liquid is starting to harden and look like jelly!

Ladle the jelly into hot, sterilized jars. Wipe rims and sides, then add lids and rings. Process in a water bath for 10 minutes . When the ten minutes are up, turn off the heat, and remove jars from the canner. Let them set up for 24 hours. You should hear the lids popping as they seal. Test the seals the following day, and any that didn’t seal, put in the fridge and use those first!

You’ll notice here that I’m just using my largest stock pot as a canner, with a metal trivet on the bottom so that the jars aren’t sitting directly on the bottom of the pan. I have to work in batches, just make sure that your water comes back to a boil before you add the second round of cans. For a more thorough detail on water bath canning, you can check out the step by step photos on my jalapeno jelly tutorial .

How many jars does this recipe make?

This recipe makes about 8 and 1/2 half pint (8 oz. jelly) jars. For the little bit that’s left after filling the larger jars, I will typically use a small 4 oz. jar. You get to keep a jar, gift a jar, trade with another friend who also shares your jam making obsession. Share however you please, but please do keep some (several) for yourself.

Should I use liquid pectin or powdered?

I’ve tried both and for this recipe I prefer the liquid pectin but only for the reason that it makes less foaming-which results in just a bit less work for me. They both set up nicely, and the taste and texture of both batches were the same.

What does muscadine jelly taste like?

Muscadine jelly is similar to grape jelly but with it’s own flavor unique tart flavor. If you’ve never tried a muscadine before, it’s hard to explain the taste. But if you’ve had muscadines, just know that the jelly definitely tastes like muscadines.

Looking for more jelly recipes?

Try our sweet and spicy jalapeno jelly recipe next!

Free printable! Muscadine Jelly labels can be printed on sticker paper and cut out or printed on Avery’s kraft brown round gift labels

Hot Pepper Jelly Recipe for Canning Step by Step

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32 comments.

Yummy! I was able to make almost 11 1/2 pint jars with the recipe.

That’s awesome! Thank you for your comment and I’m glad you enjoyed the recipe!

In your note section you said that 9 pint jars were needed and that you ended up with 8 1/2 pint jars. This was a little confusing. I used only pint jars which came out to 4 jars. I then realized that you must’ve used 1/2 pint jars which would have yielded 8 of the 1/2 pint jars.

Hi Darlene, sorry for any confusion and thanks for letting me know of the error! I had the correct info under the serving info: 8.5 half pint jars and I’ve now updated the notes section to read half pint jars.

I followed this recipe and got 8 1/2 pints.

I’m not sure if I over looked but how many cups is actually needed to make the 5 cups of juice?

Hi Amanda, you’ll need about 5 pounds of muscadines or scuppernongs to make the juice. I’ll put the info in the recipe card to make it a bit more clear. Thanks!

My sister and I agreed this recipe worked well. She has canned much more than I have but I am a go mostly by a recipe person and she just goes with the force. We put up 2 batches and I will finish another batch tomorrow by myself. They’re so pretty and good!

I’m so glad you both enjoyed the recipe! Happy canning!

Hi there, first time making any kind of jam. I started with 5lb of muscadines, followed instructions, but ended up with a little under 3.5 cups of juice. It’s still straining, but I don’t think it’ll make it up to 5 cups. Where do you think I went wrong? Should I just save the juice and boil down more muscadines to make more and reach the 5 cup measurements?

I’m not sure why you didn’t end up with 5 cups of juice. I do tend to smash the grapes as much as I can while they’re boiling, and then while straining, I will press it with the back of a spoon to make sure I get all the juice I can get out of it. You can either get more muscadines and boil those down to get enough for the full batch of jelly, or you could try making a half batch too. Sometimes I have a few cups of juice leftover, and I’ve made half batches and just adjust the ingredients.

I had the same issue and realized that I strained my boiled muscadines before mashing! I think if I had mashed them in the 2 to 3 cups of boiling water it would have come out right. I ended up adding the water back to my strained muscadine only juice…mine tastes super sweet, so my adjust sugar a little next time…yummy though

In the one box of liquid fruit pectin if there is 2 packs in the box do I use 1 pack or 2

Hi, you’ll only need 1 packet of the liquid pectin.

What happens if the juice does not jell, can it be fixed

I’ve not yet had a batch that hasn’t jelled, but it can be fixed. Here’s a link to sure-jell’s directions for remaking jelly. Hope it works for you! https://www.myfoodandfamily.com/recipe/108046/surejell-cooked-jam-or-jelly-remake-directions

If my jelly seems to sweet, can I cut down on the sugar a little without compromising recipe?

I wouldn’t try reducing the sugar unless you’re also using a low/no sugar pectin product. The one that I use in this recipe needs the full amount of sugar in order to set correctly. You could try with the Sure Jell less or no sugar pectin, or Pomona’s Universal Pectin.

I’d like to use the low sugar Sure Gel. Is this going to mess up the recipe?How many cups of sugar should I use?

Hi Lisa, I personally haven’t used a low/no sugar pectin so I can’t give advice on how much sugar to use. There is usually an insert included in boxes of pectin and I’d look and see if it has a recommendation for how much sugar to use. A grape jelly recipe would be very similar to muscadine jelly, so I would check that for a reference.

I use the pulp to make an Amazing cobbler!

That sounds great! I’ll have to give it a try!

This is my first time making muscadine jelly with the liquid pectin and I used this recipe. The jelly turned out perfect! I ended up with 8 pint jars and 4 half pint jars. I had to try one of the half pints to taste and my husband, my daughter and I were very pleased. Thank you for sharing this recipe!!

That’s awesome! I’m so glad you enjoyed the recipe!

Making your jelly recipe and canning how far up the jars when doing the water bath?

Hi Margaret, the water should cover the jars by at least an inch during the water bath.

Thank you jelly turned out great

Awesome! So glad to hear it!

Hi, if I don’t need this much jelly and would like to halve the recipe should I halve the liquid pectin as well or keep that the same?

Hi, you can halve the liquid pectin if you’re doing a half batch.

Great recipe! Thank you! The recipe made 8.5 half-pints of muscadine jelly. With powdered Sure-Jell, I omitted the lemon juice (with Ball pectin, I would need it). I mixed 2-3 teaspoons sugar in the powdered pectin before adding it to the juice (it disperses better) and used just 1/2 teaspoon of butter to control foaming. I made no other changes. Thanks again for a great recipe.

Hi Susan, thanks for trying the recipe! So glad to hear it worked out for you. Thank you as well for the tips!

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How To Make Southern Muscadine Jelly

By: Author Ronnie Williams

Posted on Published: October 4, 2022  - Last updated: April 10, 2024

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Discover the mouthwatering flavors of the South with our Southern Muscadine Jelly recipe. Made from the ripest muscadine grapes, this jelly embodies the essence of Southern hospitality and tradition.

Follow our simple steps to create a delightful spread that captures the sweetness of the region, perfect for enjoying on biscuits, toast, or as a delectable condiment. Let’s dive into this delicious culinary journey.

Muscadine Jelly in the Fall

Fall in the South brings forth many traditions with it. Football season starts, hunting season starts, and fall fruit season starts.

Among the fruits are a few favorites, apples in the higher elevations are ripening, persimmon tree fruits are changing from green to purple to bright orange, and muscadines are ripening. One of our favorite things to make is Muscadine Jelly. Today we are going to share our process for How to Make Southern Muscadine Jelly.

Nothing is quite as good as eating a Hot buttered Southern Biscuit with Muscadine Jelly sounds perfect while sipping on hot Wassil. [Super Easy Slow Cooker Wassail Recipe]

Why I Love Muscadine Jelly

In 1984, I was four years old when we first moved to the home place where I grew up. We originally lived about 30 minutes up the road in a different county. Both locations were in my native state of South Carolina.

The new home and homestead we relocated to were built in the early 1900s. There were barns and pastures among fruit trees and bushes. The very first memory I have is a 4-post Muscadine trellis in the corner of the yard with a huge Muscadine Vine growing up it.

This muscadine vine not only provided lots of fresh fruit and jelly over the years, but it also served as a makeshift clubhouse for an elementary kid growing up in the south. I would climb up one of the posts and sit up there in the weave of the vines on top, staring at the clouds as they passed by.

As you can see, not only do I love the fruit from the vines it produces, but it also has a strong correlation with my memories of growing up in the South. It truly is the fruit of the south. It is on my list of the best Southern foods and Southern Jelly you will taste.

What Is a Muscadine Grape?

If you are not from the southern US, you may be thinking “What the heck is a muscadine?” Muscadine Grapes are a southern wild grape that can be found in the understory forests throughout the south.

The vines grow up into the tops of trees, and the wild grapes fall to the ground in late summer to throughout the fall. The muscadines thrive in the southern hot and humid environments, something that traditional grapes struggle with. The wild grapes are smaller in size but cultivated varieties tend to be large grapes.

Some people think that the muscadine was the very first cultivated variety and there are many cultivated varieties now to choose from. Homesteads in the South have grown muscadines for many years. You may be hard-pressed to find a homestead without their muscadine vine growing on their property.

There are two colors that you can find them in, Purple and bronze (they range from bronze to a green muscadine). The purple grape can be anywhere from a dark blackish purple (Plum color) to a reddish purple (Magenta). The bronze grape can be green to greenish bronze.

What is Scuppernog Jelly?

Many people get confused when discussing Muscadine grapes with another variety called Scuppernong. Scuppernong grapes are still muscadines but a are cultivated variety of them.

Additionally, there are many other varieties such as Carlos, Noble, Ison, Dixie Red, Fry, Hall, and Pam. The list is much more extensive than this but these are just a few of them.

So to put it simply, Scuppernog Jelly is jelly that is made from the Muscadine juice of the Scuppernog Muscadine Grape.

The University of Georgia has a great research program dedicated to growing new varieties and testing older ones. If you are interested in purchasing vines, check out Ison’s or Bottoms Nurseries.

For more information on the UGA Vineyard, check out my buddy Matt Dean from Dean Family Acres on his recent visit to UGA Tifton GA, Muscadine Vineyard.

What Do They Taste Like?

Muscadines are full of vitamins and nutrients. They are a super fruit in the sense of the word. They all taste similar but depending on the variety, they can have different nuances and sweetness levels.

The first thing to note is the skin. The skin can be thick and tough. Some people bite the grape open and get the pulp out. At that point, they spit out the thick skin.

Some people prefer to eat the skin and all. I personally like the skin but some do not. Furthermore, it is full of all the vitamins and nutrients.

Muscadines do have seeds in them so you may want to spit those out.

Muscadines have a distinct taste and a wonderful smell. Likewise, they have a very intense sweet flavor. They are very sweet with a musky scent. If you have a large bowl full of them, the wonderful smell will fill up your kitchen with a heavenly sweet scent.

If you love canning and making homemade foods, you are going to love this Homemade Crispy Dill Pickle Recipe!

What You Need To Make This Recipe

Ingredients for muscaind jelly:.

Muscadines – The star of the show is Muscadines. Normally I prefer to keep the purple varieties separate from the bronze, but in this picture, I was lacking enough purple muscadines to make a batch so I added in a few Bronze ones. The results still make a beautiful purple-colored Jelly.

You can see in this picture of me cooking them down how I have them separated. This only affects the color of the juice and is simply a personal preference.

I didn’t have enough purple, so I added some bronze to give me enough juice. You will need roughly five to six pounds of muscadines to yield 5 cups of Muscadine juice.

Sugar -Making Jelly takes a lot of sugar. Do not skimp on the sugar or your recipe will not work out right. You will not have enough liquid to fill the number of jars the recipe calls for. You will need 6 cups of sugar.

Sure Jell -Sure Jell is premium fruit pectin. It contains citric acid in it to help the Jelly or Jam set. Without this, your jelly could turn to liquid and weep.

There are other ways to get by without Sure Jell, like using lemon juice, but for this recipe to work out right, you will need Sure Jell. You will need 1 box or Sure Jell. (1.75oz package size)

Butter – I recommend not skipping this ingredient. I have made it with and without it. The benefit of using butter is it keeps the mixture from foaming up.

Once you reach high heat, your fruit juice mixed with the sugar will want to explode in foam. Adding a teaspoon of butter will prevent this from happening. You will need one teaspoon of butter.

Note: See the recipe card at the bottom of the post for quantities

Equipment You Will Need to Make Muscadine Jelly

•   Water bath canner with canning rack
•   Ball Utensil 3-piece Set
•   3 Piece Strainer set . You can also use a wire colander, cloth jelly bag, or even cheesecloth
•   Instant Read Thermometer or Candy Thermometer
• Large Pot, Large Stockpot, or Large Saucepan
• Small Pot or Stock Pot
• 8 Half-Pint Jars (8 oz Jars) with Screw Rings and Lids

Note: For a full list of items and brands that I recommend for canning and preserving, check out our page dedicated to it. [Canning and Preserving].

How To Make Muscadine Jelly

Step-by-step instructions, sterilizing the jars.

Step 1 : Fill your water bath canner up with water and place it on the stove. Turn the burner to high heat and begin to heat the water. Next, before you begin any canning job or recipe wash the jars. Even if they are brand new out of the package, I like to wash them first along with the rings and lids.

Step 2 : Place the jars into the water bath canner. Make sure you have the wire rack in the canner. You can raise the wire rack to set the jars on it, then lower it down into the water. This step is to sterilize the jars.

Step 3 : Grab a small stock pot or saucepan and fill it halfway up with water. Place the lids and rings into the pot and put them on the stove. I usually put this on low heat. This is to sterilize the lids and rings, but also it helps the lids seal once you go to use them. I leave this on the heat the whole time while canning until I am ready to use them.

Making The Muscadine Juice

Step 1 : Wash and sort the muscadine grapes, taking out any bad ones.

Step 2 : Grab a large stock pot and put the muscadine grapes in the pot. Fill with water up to the grapes. You want to have just enough water to cover the grapes.

Step 3 : Cook the grapes on medium-low heat. Some recipes call to cook for only 15 minutes, but I like to cook mine longer. I will cook for thirty to forty-five minutes.

I like to cook it a little longer as it brings out more color from the skins of the grape making a very beautiful-looking jelly. While the grapes are cooking, use a potato masher to smash the grapes.

Step 4 : After the grapes have cooked, the next thing to do is to strain them to remove the juice from the skin and remove the seeds. I use a food strainer that has a pestle with it.

You can work the pestle around and it squeezes the juice and pulp out. If you do not have this, you can use a wire colander, a food strainer, or even a cheesecloth. You will just have to press and squeeze the grapes to get the juice out.

Making The Muscadine Jelly

Step 1 : Measure out five cups of juice and add the juice to a large stock pot. Bring to a full rolling boil. It should be boiling so much that it does not stop when it is stirred with a spoon.

Step 2 : Add in the full box of pectin and stir until dissolved. Then add in the butter.

Step 3 : Bring the mixture back up to a rolling boil for one minute then slowly stir in the six cups of sugar. Stir the mixture until the sugar is dissolved.

Step 4 : At this point, you can test the mixture to see if it is ready to pour into the jars by dipping the back of a spoon into the mixture. The mixture should “sheet” from the spoon and not drip. If not, you will need to add in more pectin.

Canning The Muscadine Jelly

Step 5 : Remove your hot jars from the hot water bath and set them on a dry towel or sheet pan. Fill each jar up with hot jelly mixture using the funnel from the 3-piece canning set.

Next, you will set the headspace of the jars by using the headspace tool to measure. You want to leave ¼ inch of headspace.

Step 6 : Using a damp cloth, wipe the rims of the hot jars down carefully. Next using the lid tool from the 3-piece canning set, dip the magnet end of the tool into the water where you have the metal lids. Remove a lid and a screw ring. Place the lid on each jar and put a screw ring on it. You only need to hand-tighten the ring.

Step 7 : Use the Jar lifter to place each jar back into the water bath canner. Make sure you have at least one inch of water above the jars once they are let down into the water. Bring the water up to a rolling boil.

You will run the Muscadine Jelly in the water bath canner for 10 minutes after it has come up to a rolling boil. If you live in a high-elevation area the time will change. Make sure to check the Ball canning guide or the Sure Jell instructions for the correct time.

Step 8 : After the time is up, remove the jars from the water bath canner and place jars on a cooling rack or a tea towel to cool off. This is when you will hear the most glorious sound your ears have ever heard, canning jar lids popping!

In conclusion, crafting your own Southern Muscadine Jelly is a rewarding experience that allows you to savor the taste of the South all year round. Whether you’re spreading it on warm biscuits for a comforting breakfast or gifting jars to friends and family, this homemade delicacy brings a touch of Southern charm to any table.

With its vibrant flavor and the joy it brings, this jelly embodies the heart and soul of Southern cuisine. So, whip up a batch, share the love, and relish in the rich tradition of Southern hospitality one delightful spoonful at a time.

FAQ’s

What is muscadine jelly.

Muscadine Jelly is the Jelly made from the fruit juice of Muscadine Grapes. Muscadine Grapes are a Grape that grows wild in the Southern US but many cultivated varites offer bigger sizes, better taste, and sweeter fruit.

Do I Have To Use One Variety of Muscadines?

You can mix and match if you want. I prefer to keep them separate for the color aspect of the finished product.

How Can I Store The Fresh Muscadines Before I am Ready to Make My Jelly?

You can store the fresh muscadines in a separate bowl. Place them in a cool dark place but try to use them quickly as they will ripen and then spoil in a few short days. You could also place them in the refrigerator to extend their freshness.

Can I Use Pint Jars Instead?

Yes, you can use Pint Jars instead. Pint Jars will make half as much (four jars instead of 8).

Can I Use Muscadine Grapes From The Grocery Store or Farmers Markets?

Yes, you can use Muscadines that are wild, from the grocery store, from your farmer’s markets, etc.

Is This Muscadine Jelly Recipe The Same as the Scuppernong Jelly Recipe?

Yes, Sucppernogs are a variety of Muscadines the same way a yellow delicious is a variety of apples.

Can I Double My Batches?

I would recommend against double the batch. This can make the Jelly not jell right.

How long does homemade Southern Muscadine Jelly last?

When properly canned and stored in a cool, dark place, homemade muscadine jelly can last up to a year or even longer. Once opened, it should be refrigerated and used within a few weeks.

Can I reduce the sugar content in Muscadine Jelly?

Sugar plays a critical role in jelly-making, helping to set the jelly and preserve it. However, there are low-sugar or no-sugar pectins available if you want to reduce the sugar content while maintaining the jelly’s texture and flavor.

Thanks for checking out our blog. We truly hope that you found value in it. If you did, please consider sharing our post. It helps to spread our content. Also, don’t forget, “Let’s Get Food Junked!” -Ronnie | Let’s Get Food Junked

Fall in the South brings forth many traditions with it. Football season starts, hunting season starts, and fall fruit season starts. Among the fruits are a few favorites, apples in the higher elevations are ripening, persimmon tree fruits are changing from green to purple to bright orange, and muscadines are ripening. One of our favorite things to make is Muscadine Jelly. Today we are going to share our process for How to Make Southern Muscadine Jelly.

Ingredients

• Ingredients for Making The Muscadine Juice
• 5-6 Pounds Muscadine Grapes
• 5 cups of water or enough to cover the grapes

Making The Jelly

• 5 cups Muscadine Juice
• 6 cups granulated sugar
• 1 box Sure Jell (1.75oz package)
• 1 teaspoon butter

Instructions

• Step 1: Fill your water bath canner up with water and place it on the stove. Turn the burner to high heat and begin to heat the water up. Next, before you begin any canning job or recipe wash the jars. Even if they are brand new out of the package, I like to wash them first along with the rings and lids.
• Step 2: Place the jars into the water bath canner. Make sure you have the wire rack in the canner. You can raise the wire rack to set the jars on it, then lower it down into the water. This step is to sterilize the jars.
• Step 3: Grab a small stock pot or saucepan and fill halfway up with water. Place the lids and rings into the pot and put them on the stove. I usually put this on low heat. This is to sterilize the lids and rings, but also it helps the lids seal once you go to use them. I leave this on the heat the whole time while canning until I am ready to use them.

Making Muscadine Juice

• Step 1: Wash and sort the muscadine grapes, taking out any bad ones.
• Step 2: Grab a large stock pot and put the muscadine grapes in the pot. Fill with water up to the grapes. You will need just enough water to cover the grapes.
• Step 3: Cook the grapes on medium-low heat. Some recipes call to cook for only 15 minutes, but I like to cook mine longer. I will cook for thirty to forty-five minutes.
• I like to cook a little longer as it brings out more color from the skins of the grape making a very beautiful-looking jelly. While the grapes are cooking, use a potato masher to smash the grapes.
• Step 4: After the grapes have cooked, the next thing to do is to strain them to remove the juice from the skin and remove the seeds. I use a food strainer that has a pestle with it. You can work the pestle around and it squeezes the juice and pulp out. If you do not have this, you can use a wire colander, a food strainer, or even a cheesecloth. You will just have to press and squeeze the grapes to get the juice out.
• Step 1: Measure out five cups of juice and add it to a large stock pot. Bring to a full rolling boil. It should be boiling so much that it does not stop when it is stirred with a spoon.
• Step 2: Add in the full box of pectin and stir until dissolved. Then add in the butter.
• Step 3: Bring the mixture back up to a rolling boil for one minute then slowly stir in the six cups of sugar. Stir the mixture until the sugar is dissolved.
• Step 4: At this point, you can test the mixture to see if it is ready to pour into the jars by dipping the back of a spoon into the mixture. The mixture should “sheet” from the spoon and not drip. If not, you will need to add in more pectin.
• Step 5: Remove your hot jars from the hot water bath and set them on a dry towel or sheet pan. Fill each jar up with hot jelly mixture using the funnel from the 3-piece canning set.
• Next, you will set the headspace with the headspace tool. You want to leave ¼ inch of headspace.
• Step 6: Using a damp cloth, wipe rims of the hot jars down carefully. Next using the lid tool from the 3-piece canning set, dip the magnet end of the tool into the water where you have the metal lids. Remove a lid and a screw ring. Place the lid on each jar and put a screw ring on it. You will just hand tighten it.
• Step 7: Use the Jar lifter to place each jar back into the water bath canner. Make sure you have at least one inch of water above the jars once they are left down into the water. Bring the water up to a rolling boil.
• You will run the Muscadine Jelly in the water bath canner for 10 minutes after it has come up to a rolling boil. If you live in a high elevation area the time will change. Make sure to check the Ball canning guide or the Sure Jell instructions for the correct time.
• Step 8: After the time is up, remove the jars from the water bath canner and place jars on a cooling rack or a tea towel to cool off. This is when you will hear the most glorious sound your ears have ever heard, canning jar lids popping!

Pro Tip: Make sure not to double the batches as this can make it not jell or turn out right. Once the jelly has cooled off to room temperature, check to make sure it has set. This could take until the next day. If the homemade jelly has set, you are good to eat it. If it has not been set, you can redo it but dumping back into a pot and adding in more pectin, then repeating the water bath canning steps.  

Nutrition Information:

Serving size:, did you make this recipe.

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Donnie Miller

Wednesday 28th of August 2024

Does it take longer to jell at times. We have not reached 24 hours and it hasn’t jelled all the way. If we need to add pectin do we bring it back to a boil? Love the recipe it was easy to follow!! Thanks!!

Ronnie Williams

Friday 30th of August 2024

It should have jelled by 24hours. Is it really runny where it is not usable? It is safe to use like this as long as your lids sealed but if you want it to be more solid jelled, you would have to redo it. One question, did you use the correct amount of sugar? If so, it is possible your pectin may have been old. Yeah if you redo it start back over, bring it back up to a boil and add in pectin, then test for sheeting. I would start with half a box, then add in more if still not sheeting. Don't add in any other ingredients, just the pectin unless you didn't add the full amount of sugar. One note, it will not be super set like commercially made jelly. It may be a tad bit watery but if you tilt the jar sideways it should barely move if that makes sense. The more pectin, the harder it will set. Hope these tips help and it jells the next time.

Monday 29th of July 2024

I'm still picking muscadine purple grapes and should start your recipe tomorrow. I have picked a few that have some green on them. They seem a bit hard, and are about half green and half purple. I was wondering if they will ripen or if they can even be used at all.

Tuesday 30th of July 2024

Donna, If they are great as in not ripe (some varieties are green when ripe) as long as you don't have too many you should be fine to go ahead and process them. If you have too many it can make it bitter but a few won't hurt. I hope this helps and I hope it turns out great for you. Thanks, Ronnie

Tuesday 17th of October 2023

Hello, thank you so much for the recipe for Southern Muscadine Jelly. I've made three batches from our grapes and it turned out so well. I've never made muscadine jelly before and it tastes and looks great. Giving some pints for Christmas.

Wednesday 18th of October 2023

Good morning Karla, I am so glad that your Muscadine Jelly turned out so great. Thanks so much for your comment. I truly appreciate it. Thanks in advance, -Ronnie | Let's Get Food Junked

Friday 6th of October 2023

Great recipe, worst website I’ve ever had the displeasure of using. The jelly turned out lovely and we received lots of compliments from the friends we shared it with. The butter helps the flavor and reducing foaming. It’s a great addition. Definitely will use this recipe next year. However I’m going to write it down so I never have to use this godforsaken webpage again. Trying to read the steps and having ads popping up over the text made me want to throw the jars out the window. Even after jumping to the recipe I constantly had to close ads. The website blocks you from using reader mode. Write the whole recipe down and immediately close the window or else drive yourself to the brink of insanity.

Becky Smart

Sunday 15th of October 2023

@Ronnie Williams, so very well said! No matter what your page content is you're going to have annoying pop-up ads, not x them out properly is the pain. I've learned to just screen shot my pages to get thru faster. I store recepies in a separate file anyways. I've lots of Muscadines this fall season!

Monday 9th of October 2023

Good morning Ellie, Thanks for sharing your comments with us. I am thrilled you loved the jelly recipe and all your friends did as well. It is one of my favorites to make and eat. I am sorry you had issues with the website. I am fairly new to having the ads on here and I want to create the best user experience for the ones that want to view my recipes but at the same time, the ads are what pay the bills. I provide the recipes as a free service to people and in turn, the ads pays me for my time spent and money spent. The website cost money to have online. It takes time to research what recipe to write and at what time to write it. It takes time to develop the recipe, write it down and edit the recipe, take pictures, edit pictures, etc. It usually takes around 30 to 40 hours of my personal time just to make one recipe on my site. The website cost and the recipes cost money. I have the cost of the recipe ingredients, hosting of the website, related software I use for SEO research etc. It can be quite expensive. I have also bought props to use, cameras, lens, all for the sake of the website and to provide the free content for viewers such as you. This is a business for me and the ads make it worthwhile to share my recipes with the world and keep the lights on and make it free for viewers. It is the same with watching tv, or YouTube. You watch the ads and that is what pays their bills. As far as the recipe and the ads goes, if you hit jump to the recipe, then there is a option where you can print the recipe off and not have to write it down. That way you will not have to look at the ads. Even if you do not wish to print it, by hitting the print selection, it will pop up the whole recipe in a new screen with no ads and you can look or view it there. Again I apologize for the inconvenience. Thanks in advance, -Ronnie

Thursday 5th of October 2023

Are wild muscadine not usually sweet? I have some and would like to make jelly but they’re pretty tart! Should I add more sugar?

Good morning Melody, Wild muscadines can be hit or miss. You can defiantly use the wild ones as the recipe uses quite a bit of sugar. You are basically getting the flavor from the wild ones. When you grow or buy cultivated variety, they are breed for certain characteristics such as sweetness, thinner skin, less seeds, bigger fruit production etc. Either way, I think you should try it with the wild ones as I think they will be fine. Thanks in advance, -Ronnie | Let's Get Food Junked!

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Easy Jalapeño Pepper Jelly Recipe (Only 4 Ingredients)

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Jalapeño plants can be quite prolific. If you’ve already made enough pickles and hot sauce, try our sweet and spicy jelly during the harvest season. This easy recipe for jalapeño jelly uses just four simple ingredients.

Recipe Highlights

• This is a simple recipe with minimal ingredients. It’s suitable for beginners and very versatile as well.
• This jalapeño recipe uses a large quantity of fresh peppers, perfect for a big harvest from the garden.
• When properly preserved, jelly can last for many months. It’s a great gift around the holiday season.
• Jalapeño jelly pairs perfectly with cream cheese and crackers. You can also use it to glaze meats or add it to dessert recipes.
• You can use a mix of peppers in this recipe. Try adding in serrano peppers or habanero peppers for a different color, flavor, or heat level.
• This is a long lasting jelly you can keep in the fridge for many weeks, or can in a water bath for long-term storage.
• Want to grow your own peppers for this recipe? Learn all about jalapeño peppers and how to grow them from seed.

How To Make Jalapeño Jelly

Remove the stems and seeds from the jalapeños. For a spicier jelly, leave some of the white pith in the center.

Blend the jalapeños and 1 cup of the vinegar in a food processor or high power blender until smooth.

In a large pot, mix the blended jalapeño puree, the additional vinegar, and pectin . Bring to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 1 minute.

Add the sugar and stir until the sugar is dissolved. Bring to a boil and cook for 1-3 minutes, stirring constantly. If you own a kitchen or candy thermometer, aim for a temperature of 220°F .

Turn off the heat. Carefully ladle the jelly mixture into the jars , leaving about 1/4″ of headspace.

Cover with lids and allow to set at room temperature undisturbed for 24 hours.

Note: For long term storage, you can also process the jars in a water bath to preserve the jelly. Follow the USDA guide to home canning for instructions based on your location.

Recipe Tips

• Pre-heat the jars before filling with the hot jelly – this helps prevent cracked glass.
• Use fresh peppers from the garden for the best heat and flavor.
• Always let the jelly sit undisturbed for 12-24 hours at room temperature. This helps the jelly set.
• You can scale this recipe up or down depending on the amount of peppers you would like to use.
• We always recommend using gloves when handling hot peppers.
• Experiment with other ingredients, like alternate peppers or citrus juice for a different flavor.
• You can add a few drops of green food coloring if you want this recipe to be really green like jalapeño peppers. This also makes it a more festive color if you’re planning on gifting the jelly.
• For ideas on how to use this jelly, check our post for ways to use hot pepper jelly .

How do I know if the jelly is done cooking? The easiest way to test this is to place a small amount of the (hot) jelly on a cold plate that has been in the freezer. Allow it to sit for one minute. If it wrinkles when you touch it, the jelly is cooked and ready to set at room temperature.

How can I make this recipe spicier? For a spicier jelly, leave in the some of the seeds and pith. Or, you can add additional spicier peppers like serrano or habanero.

What if the jelly doesn’t set? You can fix an “unset” jelly by reheating it and adding more pectin per the instructions on the packet.

Can I add other ingredients? You can experiment with other ingredients like fruit, citrus juice (lemon or lime), or other peppers.

Other Pepper Jelly Recipes

• Raspberry habanero jelly
• Peach pepper jelly

If you try this jelly, be sure to leave a star rating and let us know any modifications you made. Also, let us know what appetizers or dishes you used it for. We love experimenting with sweet-and-spicy combinations, and pepper jelly is one of our favorites!

Jalapeño Jelly

• Glass canning jars pre-boiled/heated

Ingredients

• 1 pound jalapeño peppers
• 2 cups white vinegar divided
• 6 cups sugar
• 1.75 oz dry pectin

Instructions

• Remove the stems and seeds from the jalapeños. For a spicier jelly, leave some of the white pith attached.
• Blend the jalapeños and 1 cup of the vinegar in a food processor until smooth.
• In a large pot, mix the jalapeño puree, the additional vinegar, and pectin. Over high heat, bring to a full rolling boil that cannot be stirred down, stirring constantly for at least 1 minute.
• Add the sugar and stir until it is fully dissolved. Bring to a boil and cook for 1-3 minutes, stirring constantly. If you own a kitchen thermometer, cook until the mixture reaches a temperature of 220°F.
• Turn off the heat. Carefully ladle the jelly mixture into the hot jars, leaving enough room for the lid and jar rings.
• Cover with lids and allow to set at room temperature, undisturbed, for 24 hours.
• Boil the jars in advance to heat them up. This will help avoid cracked glass when pouring in the hot jelly.
• Once poured, leave the jelly undisturbed to allow the jelly to “set,” or thicken up. This takes 12-24 hours.
• Store jelly in the refrigerator.

Calvin and Crystalyn live in Connecticut where they grow peppers and craft new spicy recipes. We are here to help people grow healthy pepper plants, and then cook delicious garden-fresh recipes in the kitchen! It is a fun and exciting passion that we share with millions around the world.

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Add some summer squash and sweet onion to the mix It is delicious

That sounds delicious. I love peaches, especially this time of year!

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