Farmer Jim brought me some grapes and they’re some sort of Muscadine hybrid.  They were super tart so I decided to make jelly.  I had two ripe ghost chilis so I threw them in for fun.

3 pounds of Muscadine Hybrid Grapes

1/3 Sugar

2 Ghost Chilis

1 package Pectin

1.  In a medium stockpot bring grapes to a boil.  Using a potato masher,  mash the grapes removing the pulp from skin.  Simmer for 15 minutes.

2.  Strain into a saucepan.  Add pectin and boil for 5 minutes.

3.  Add sugar and continue to cook for 10 minutes.

4.  Pour into prepared mason jars and bake in oven for 10 minutes to seal.