Muscadine Habanero Jam

6 lb Ripe muscadines
2 Ripe habaneros, stemmed, seeded for lesser heat (!)
1 Plum (Santa Rosa or Friar), seed removed, for natural pectin
5 c Granulated sugar
2 c 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.

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