Our 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|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2902
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