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“Sweet but lower in sugar jam with a hint of orange, cinnamon and cardamom. Fill a cake or cookies, top toast or crakers, serve with a pork roast.”
READY IN:
45mins
SERVES:
160
YIELD:
9 1/2 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulse the first three ingredients in a food processor till semi smooth. Or in a blender in batches.
  2. You`ll be using 5 cups of the puree adding it to a non reactive pot.
  3. Add all the ingredients but the sugar.
  4. Bring to a rolling boil stirring to prevent burning.
  5. Add the sugar and bring back to a rolling boil. Boil for a 3 full minutes.
  6. Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
  7. Wipe rims and place lids on add screw tops.
  8. Process in a hot water canner for 10 minutes.
  9. Remove and leave in a draft free spot to seal.
  10. Label and store in a dark cool spot.

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