Free Recipe Muscadine Habanero Jam
Recipe Type: J Recipes
Recipe Preparation: boil
Cooking Ingredients for Muscadine Habanero Jam Recipe
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
Muscadine Habanero Jam Preparation
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.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Muscadine Habanero Jam?
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