Try this Muscadine Habanero Jam recipe, or contribute your own.
Suggest a better descriptionOur newspapers food section printed this recipe today in a little column on habaneros. Ill 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
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Serving Size: 1 Serving (3709g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2902 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.1mg | 0 % | |
Potassium 17.4mg | 0 % | |
Total Carbohydrate 749.8g | 221 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 749.8g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2902
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