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| Muscadine Habanero Jam Recipe |
Category: Spreads / Jams
Rating:
N/A
Servings: 1
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Ingredients
6 lb ripe muscadines
2 ripe habaneros; stemmed, seeded for lesse
1 plum (santa rosa or friar); seed removed; for natural
5 cup granulated sugar
2 cup water
Cooking 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 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.
jams
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