Instructions: 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.

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