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“This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.”
READY IN:
1hr
SERVES:
80
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
  2. You will need 5 pint jars or 10 half-pints.
  3. Combine all ingredients in a large stock pot.
  4. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
  5. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
  6. Remove from heat and fill jars, leaving 1/4 head space.
  7. Wipe rims clean and put the 2-piece metal canning lids in place.
  8. Process in boiling water canner for 10 minutes.

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