Instructions: (From Ball Blue Book)

Place all ingredients, except the sugar, into a 4-6 quart (3800-5200 ml)

kettle, bring the mixture to a boil that cannot be stirred down.

Immediately add the sugar. Bring the mixture to a boil and continue boiling for 2 minutes. Skim mixture. Pour hot jam immediately into hot jars, leaving 1/4 inch ( 6 mm) head space.

Adjust caps. Process 10 minutes in a boiling water bath canner.

Yield 5 or
6 half-pint jars (1200-1400 ml).

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