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mxkitty79
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Combine all ingredients in a large saucepan. Bring to a boil over med-high heat, lower heat & simmer until thickened & smooth, stirring often (~15min).
Prepare 3 half pint jars & lids for canning** & start water to boil in a canner (or large stockpot with a rack on the bottom).
Skim any foam, if needed (I usually don't need to) & ladle into one hot jar at a time leaving ¼" headspace, wiping the rims & attaching lids.
Process in the boiling water bath for 10 minutes. Turn off burner, remove lid & let jars sit in canner 5 minutes.
Transfer jars to a towel-lined tray & let cool 12 to 24 hours. Check seals, label & store for up to 18 months.