Yield: 1 batch
|2 cups||Sugar per quart liquid*|
*Will yield 5 cups.
Make light syrup.
Wash and drain firm, ripe fruit. Remove stem and blossom ends; cut in half and remove seeds. Cook 3 to 5 minutes in syrup.
Pack hot into hot jars, leaving ½" head space. Cover with boiling syrup, leaving ½" head space. Remove air bubbles. Adjust caps.
Process pints 15 minutes, quarts 20 minutes in boiling water bath.
From _Ball Blue Book: The Guide to Home Canning and Freezing_, Edition 32. Muncie, IN: Ball Corporation/Consumer Products Division/Consumer Affairs/345 S. High St./Muncie, IN 47305-2326, 1989. Pg. 17. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-25-95