Combine the first 6 ingredients. Cook, uncovered, for 1 1/2 hours or until reduced by one half. Add the spice in a cheesecloth bag and the sugar and vinegar. Cook, uncovered, for 1 hour or until quite thick, stirring often. Remove the spice bag and pour into clean, hot preserve jars and seal according to the jar or lid manufacturers directions. YIELD: 7 to 8 pints.
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|Serving Size: 1 Serving (900g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 16 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 4404.6mg||152 %|
|Potassium 2867.8mg||75 %|
|Total Carbohydrate 103.2g||30 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 88.8g|
|Protein 11.8g||17 %|
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Calories per serving: 426
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