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Ingredients
- 6 lb Ripe muscadines
- 2 x Ripe Habaneros, stemmed, seeded for lesser heat (!)
- 1 x Plum (Santa Rosa or possibly Friar), seed removed, for natural pectin
- 5 c. Granulated sugar
- 2 c. Water
Directions
- 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 min till it is thickened to a heavy syrup consistency. Remove from heat and strain mix through a mesh strainer using a rubber spatula to press pulp through a strainer into a bowl.
- Throw away the seed mix. Pour the warm jam into sterilized mason jars and seal. Chill a few months or possibly warm water bath and store on shelves.
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