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Title: Muscadine Habanero Jam
Yield: 1 Servings

Ingredients

      6 lb ripe muscadines
      2    ripe habaneros; stemmed,
           -seeded for lesse
      1    plum (santa rosa or friar);
           -seed removed; for natural
      5 c  granulated sugar
      2 c  water

Instructions

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

CHILE-HEADS ARCHIVES

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

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