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Spicy Grape Jelly/Jam
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By Christine Clements

Spicy Grape Jelly/Jam

14 steps
Prep:15minCook:30min
Makes 12 half pints
Updated at: Wed, 13 Aug 2025 15:41:24 GMT

Nutrition balance score

Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
64
High

Nutrition per serving

Calories410 kcal (21%)
Total Fat0.4 g (1%)
Carbs106.6 g (41%)
Sugars97 g (108%)
Protein1.7 g (3%)
Sodium13.6 mg (1%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Wash the grapes. If making jelly from grape juice, skip to step 6
Step 2
In a large bowl, add enough grapes to fill the bottom of the bowl. Using a potato masher, crush the grapes.
Step 3
Prepare Hot Peppers
Step 4
Vary the heat in this jelly by varying the variety of peppers, the amount and how much of the white inner membrane (pith) and seeds you keep in. 1 cup of chopped jalapenos (~12 jalapenos) with some seeds and white membrane will give you a spicy flavour that's not overly hot. Replace some of the jalapenos with spicier peppers like serranos, cayenne or habanero peppers for more intense heat.
Step 5
Wash, remove stem and cut hot peppers in half or quarters, removing some of the seeds and pith if desired.
Step 6
Combine hot peppers and grapes in a blender and process until peppers are diced finely. Let rest for 5 minutes to allow heat to infuse into the juice.
Step 7
Add the crushed grapes & pepper mixture to a large non-reactive stockpot.
Step 8
Add enough water to the pot just until the grapes are barely covered. Bring the grapes to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10 minutes.
Step 9
Pour the mixture into a jelly strainer or in a colander lined with cheesecloth over a large bowl. For best results let the mixture strain overnight.
Step 10
In a small bowl, add the pectin and ½ cup of sugar and mix together. Set aside.
Step 11
Place a metal spoon in a glass of ice water and set aside.
Step 12
Pour the strained grape juice into a large stockpot and add the pectin/sugar mixture. Over medium-high heat cook the juice until it begins to boil.
Step 13
Stir in the remaining sugar and bring it back to a rolling boil. Let it continue to boil for 1 minute and test the thickness using the cold spoon. Fill the teaspoon half full and set it on a plate. Once It cools to room temperature, turn the spoon sideways. If the gel has thickened to the desired consistency you can begin to fill the sterilized mason jars, leaving ¼ inch head space. If not, continue the boiling process and retest until it thickens.
Step 14
You can freeze the jelly in freezer-safe mason jars or process in a hot water bath for 5 minutes (adjusting for altitude as needed) for both half-pint and pint jars.

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