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5 Pints
Easy
Published 1992
This variation on one of my mother’s recipes is typical of the vast array of condiments we southerners pride ourselves on. I use it as a marmalade on toasted hearty bread or like chutney alongside game. I usually put several whole peppercorns in every other jar of preserves, but some years I just add a tablespoon or so to the entire batch while it is cooking.