Recipe - Muscadine Habanero Jam

6 pound Ripe muscadines
2 Ripe Habaneros; stemmed,
seeded for lesser heat (!)
1 Plum (Santa Rosa or Friar);
seed removed; for natural
pectin
5 cup Granulated sugar
2 cup 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 3040 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

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.