Muscadine Habanero Jam Recipe
6 lb ripe muscadines
2 ripe habaneros, stemmed,
1 seeded for lesser heat (!)
1 plum (santa rosa or friar),
1 seed removed, for natural
1 pectin
5 cup granulated sugar
2 cup water
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.
Blueberry Jam
1/2 of a 6 oz can frozen apple; juice concentrate thawed
1 envelope plain gelatin
5 cup blueberries; fresh or frozen
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Pour the apple juice concentrate into a saucepan;sprinkle with gelatin and
allow to soften for several minutes. Meanwhile,in a blender or a food
processor finely chop blueberries. 1 cup at a time. Add lemon juice,spices,
and 2 cups of chopped berries to gelatin; heat over medium-low until
gelatin is dissolved. Remove from the heat; stir in remaining berries and
mix well. Pour into jars or plastic containers; store in the refrigerator
up to 3 weeks. Yield: 4 cups
Fig Preserves (Syko Glyko)
50 small green figs
1 blanched almonds (optional)
3 cup sugar
3 cup water
1 tablespoon lemon juice
1 strip of grapefruit peel or- lemon; peel
Wash figs and trim stems. Place figs in a large pan and cover with
boiling water. Bring to a the boil and boil gently, uncovered, for 15
minutes. Drain and rinse with hot water. Return to pan and cover again
with boiling water. Repeat boiling and draining process four times in
all. Cook until figs are tender after last change of water (about 1
hour's cooking in all).
Drain figs, rinse with cold water and spread out on paper towels to dry.
Insert a whole or split almond into base of each fig if desired.
In a clean pan bring sugar and water to the boil. Add lemon juice and
grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over
moderate heat for 10 minutes, skimming when necessary. Cover pan and
leave overnight.
Next day bring pan contents slowly to the boil and boil gently until syrup
is thick when tested. Put figs and syrup into sterilised jars, seal and
store in a cool place.
Testing syrup: Drip a little syrup onto a cold plate. If drops do not
spread, syrup is ready. If you have a sugar thermometer, cook to a
temperature of 105 C (220 F).
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