Ingredients

Instructions

  1. In a large saucepan combine all the ingredients.
  2. Bring slowly to a boil over medium high heat.
  3. Stirring constantly bring heat up to high and rapidly bring mixture to gelling point.
  4. Remove from heat.
  5. Skim Foam.
  6. Ladle hot jam into hot jars leaving 1/4 inch head space.
  7. Adjust caps and process 10 minutes in a boiling water bath canner.
  8. Should make 8 half pints.