Muscadine habanero jam

Yield: 1 Servings

Measure Ingredient
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
2 cups 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 <sol131@...>


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

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