Here is a wonderful and simple recipe to make a spicy jam from your grapes by adding one little habanero and I do stress “little” if you want to taste anything else.  If I have a medium size one, I would cut away part of it.  These peppers are really powerful.  Also, if you have a plum or a small apple around, you can add it to the cooking mix (chop the apple) and it will give a nice added texture to the jam.  I am doing one batch with hot pepper and one without.  I am also playing with half honey and half sugar.

Ingredients:
2 lb muscadines
1 small habanero; stemmed
1 – 1 1/2 c raw sugar
3/4 c Water

Preparation:
In a heavy saucepan combine the muscadines, chile, sugar, and water.
Slightly crush the grapes 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 if you want to keep for longer do a hot water bath and store on shelves.

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