|Muscadine Habanero Jam|
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. 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.
From: Christi Craig email@example.com
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