Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I’m used pint jars} and screw bands in hot soapy water; rinse with warm water.

Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Combine all 3 ingredients in a large pot.  Bring to a boil over medium high heat, stirring occasionally as sugar dissolves.

Allow mixture to come to a full rolling boil. Gently boil for 30 minutes, stirring frequently.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops.

Wipe jar rims and threads.

Cover with two-piece lids. Screw bands on.

Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil.

Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

Yields 5 pints or 10 1/2 pints.