Muscadine Habanero Jamhabanero 6 lb ripe muscadines 2 ripe habaneros, stemmed, 1 seeded for lesser heat (!) 1 plum (santa rosa or friar), 1 seed removed, for natural 1 pectin 5 cup granulated sugar 2 cup 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. |
