Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints. From: Ball Blue Book Shared By: Pat Stockett
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|Serving Size: 1 Serving (865g)|
|Recipe Makes: 6|
|Calories from Fat: 5 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 313.1mg||8 %|
|Total Carbohydrate 644.3g||190 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 637.8g|
|Protein 0.7g||1 %|
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Calories per serving: 2491
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