Canning Recipes

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Muscadine-Habanero Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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6 pounds ripe muscadines
2 ripe habanero chiles -- stemmed
1 Santa Rosa or Friar plum -- seeded, for pectin
5 cups granulated sugar
2 cups water

In a heavy saucepan, combine the muscadines, chiles, plum, sugar, and
water Slightly crush the muscadines with a potato masher. Boil for 30 to
40 minutes until thickened to a heavy syrup consistancy.

Remove from heat. Strain and press the pulp through the strainer with a
rubber spatula into a bowl. Discard the seed mixture.

Pour the hot jam into mason jars and seal. Keep refrigerated for several
months or hot water bath and store on the shelf.

This recipe yields ?? servings.

© 2008
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