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Receta Muscadine Habanero Jam
by Global Cookbook

Muscadine Habanero Jam
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Ingredientes

  • 6 lb Ripe muscadines
  • 2 x Ripe Habaneros, stemmed, seeded for lesser heat (!)
  • 1 x Plum (Santa Rosa or possibly Friar), seed removed, for natural pectin
  • 5 c. Granulated sugar
  • 2 c. Water

Direcciones

  1. 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.
  2. In a heavy saucepan combine the muscadines, chiles, plum, sugar, and water.
  3. Slightly crush the muscadines on the bottom of the pan with a potato masher. Let boil 30-40 min till it is thickened to a heavy syrup consistency. Remove from heat and strain mix through a mesh strainer using a rubber spatula to press pulp through a strainer into a bowl.
  4. Throw away the seed mix. Pour the warm jam into sterilized mason jars and seal. Chill a few months or possibly warm water bath and store on shelves.