- Cooking time 1 hour & 30 minutes
- 24 hours
- Total time 25 hours & 30 minutes
Ingredients
Method
In large, heavy-bottomed saucepan, combine all ingredients; bring to boil. Reduce heat to medium; simmer, stirring often, until mixture has thickened, about 50 minutes. To test, pour 1 tbsp mixture onto freezer-chilled plate and tilt; mixture should trickle gently.
Using sterilized metal ladle and funnel, pack into 8 hot (sterilized) 1-cup glass jars, leaving 1/2-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 10 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand 24 hours. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 1 month.)
Nutritional facts Per serving: about
- Iron 0.1mg
- Sugars 5g
- Calories 25
- Total carbohydrate 6g
