Sweet Black Grapes and Hot Pepper Sauce

I had a request for this recipe, so I decided to post it again.
Here you are Marlene, thanks for the request!
 Sweet Black Grapes and Hot Pepper Sauce 
The Gourmet Farm Girl

4 lb’s sweet black grapes
5 cups chopped hot peppers (I used a variety)
5 cups sugar
1 cup water
1 Tablespoon butter
1 box fruit pectin (1.75 oz)

In a large stock pot add the water and grapes; cook over medium heat till the skins start to split and the grapes turn soft. Run through a sieve to remove skins and remove pulp. Discard half of the skins and return the other half to the pulp and liquid.
 (Black Grapes work well because of their soft skins)

Add the chopped peppers, sugar, butter and pectin; bring to a boil and skim any foam that comes to the top; remove from heat and fill hot sterile jars with the sauce; process according to your canner directions for preserves, sauces or jams.

Makes 10 half pints

The consistency is semi-thick due to the pectin but not as thick as a jam or preserves

Serve this sauce over soft cheeses with crackers and a crisp wine like a semi-dry Riesling…it is so rich with flavors of sweet with a hint of hot that it could almost be served as a dessert.