Search for anything:

Muscadine Habanero Jam

spice, condiments

6 lb ripe muscadines
2 ripe habaneros, stemmed,
1 seeded for lesser heat (!)
1 plum (santa rosa or friar),
1 seed removed, for natural
1 pectin
5 cup granulated sugar
2 cup water

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@sol1.solinet.net From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU