Muscadine Habanero Jam

Title:
Muscadine Habanero Jam

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     6 lb Ripe muscadines


     2    Ripe Habaneros; stemmed,


          -seeded for lesser heat (!)


     1    Plum (Santa Rosa or Friar);


          -seed removed; for natural


          -pectin


     5 c  Granulated sugar


     2 c  Water






 Our newspaper's food section printed this recipe today in a little column


 on habaneros. I'll never make it, but I know there are those on this list


 who will.


 


 In a heavy saucepan combine the muscadines, chiles, plum, sugar, and water.


 Slightly crush the muscadines 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 hot water bath and store on shelves.


 


 Christi Craig 


 


 CHILE-HEADS ARCHIVES


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.