Title: Muscadine Habanero Jam
Categories: Jam Vegetable Fruit Condiment
Yield: 4 Servings
| 6 | lb | Ripe muscadines |
| 2 | | Ripe habaneros, stemmed, |
| | | Seeded for lesser heat (!) |
| 1 | | Plum (Santa Rosa or Friar), |
| | | Seed removed, for natural |
| | | Pectin |
| 5 | c | Granulated sugar |
| 2 | c | Water |
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.