Muscadine-Habanero Jam

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http://en.wikipedia.org/wiki/Muscadines

 

Muscadine-Habanero Jam

 

6 pounds ripe muscadines

2 ripe habanero chiles, stemmed

1 Santa Rosa or Friar plum, seeded, for pectin

5 cups granulated sugar

2 cups water

 

In a heavy saucepan, combine the muscadines, chiles,

plum, sugar, and water Slightly crush the muscadines

with a potato masher. Boil for 30 to 40 minutes until

thickened to a heavy syrup consistancy. Remove from

heat. Strain and press the pulp through the strainer

with a rubber spatula into a bowl. Discard the seed

mixture. Pour the hot jam into mason jars and seal.

Keep refrigerated for several months or hot water bath

and store on the shelf.

 

 

 

 

 

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