Muscadine Habanero Jam

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Title: Muscadine Habanero Jam
Yield: 1 Servings
Categories: Jelly


6 lb Ripe muscadines
2 Ripe Habaneros; stemmed,
-seeded for lesser heat (!)
1 Plum (Santa Rosa or Friar);
-seed removed; for natural
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


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