| 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 <sol131@sol1.solinet.net>
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.”