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Prepare your peppers: finely chop the red, green, yellow bell peppers, and jalapeño pepper. Ensure the jalapeño seeds are removed if you prefer a milder spice level.

In a large, heavy-bottomed saucepan, combine the finely chopped peppers and Welch's 100% white grape juice. Stir well to combine.

Sprinkle the fruit pectin over the pepper and juice mixture. Stir continuously until the pectin is fully dissolved and there are no lumps. Bring the mixture to a rolling boil over high heat, stirring constantly.

Once a rolling boil is achieved, continue to boil for 1 minute, stirring constantly. Remove the saucepan from the heat.

Carefully stir in the granulated sugar, a little at a time, until it is completely dissolved. Continue stirring for a few minutes to ensure all sugar crystals have dissolved.

Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, apply lids, and process in a boiling water canner for 10 minutes (adjusting for altitude if necessary) or allow to cool and store in the refrigerator.

Allow the jelly to cool completely and set, which will take at least 2 hours at room temperature, or longer in the refrigerator. The jelly will thicken as it cools.

For serving, spread softened cream cheese onto a serving dish. Spoon a generous amount of the Spicy Charcuterie Jelly over the cream cheese. Arrange crackers, cured meats, cubed cheddar cheese, and fresh green grapes around the dish for a complete charcuterie board experience.


Prepare your peppers: finely chop the red, green, yellow bell peppers, and jalapeño pepper. Ensure the jalapeño seeds are removed if you prefer a milder spice level.

In a large, heavy-bottomed saucepan, combine the finely chopped peppers and Welch's 100% white grape juice. Stir well to combine.

Sprinkle the fruit pectin over the pepper and juice mixture. Stir continuously until the pectin is fully dissolved and there are no lumps. Bring the mixture to a rolling boil over high heat, stirring constantly.

Once a rolling boil is achieved, continue to boil for 1 minute, stirring constantly. Remove the saucepan from the heat.

Carefully stir in the granulated sugar, a little at a time, until it is completely dissolved. Continue stirring for a few minutes to ensure all sugar crystals have dissolved.

Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, apply lids, and process in a boiling water canner for 10 minutes (adjusting for altitude if necessary) or allow to cool and store in the refrigerator.

Allow the jelly to cool completely and set, which will take at least 2 hours at room temperature, or longer in the refrigerator. The jelly will thicken as it cools.

For serving, spread softened cream cheese onto a serving dish. Spoon a generous amount of the Spicy Charcuterie Jelly over the cream cheese. Arrange crackers, cured meats, cubed cheddar cheese, and fresh green grapes around the dish for a complete charcuterie board experience.
