Preparation:
* preferably homemade, but a good-quality commercial kind, unsweetened, can be substituted
In a crock, mix all ingredients. Cover and cook on LOW for 14-15 hours or until mixture is a deep brown. Pack while hot into 4 hot pint jars.
Process in a hot water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil.
This is a simple version but it tastes just like the old-fashioned kind, baked down in a copper kettle over an open fire. Sweetened with honey, it has a smooth, smooth texture.
Makes 4 pints.
Source: Cooking from Quilt Country by Marcia Adams |
