| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jelly | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”