INGREDIENTS:
10 c. water
4 1/2 c. sugar
1 c. cornstarch
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
3 tbsp. lemon juice
DIRECTIONS:
Cook until clear. Divide in 5 quart cans and fill with fruit, mixing with filling as you go. Pressure cans 10 minutes at 5 pounds or 20 minutes in hot water bath. You can cut down on spices to suit yourself.
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