Instructions: Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking.

Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.

This recipe yields about 8 half-pints.

Yield: 8 half-pints

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