(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).
Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 1,
1997
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