Yield: 1 Servings
|6 pounds||Ripe muscadines|
|2||Ripe Habaneros; stemmed, seeded for lesser heat (!)|
|1||Plum (Santa Rosa or Friar); seed removed; for natural pectin|
|5 cups||Granulated sugar|
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 <sol131@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .