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Ladle into hot sterile jars, to within 1/4 inch of the jar rim. De-bubble as needed. Wipe rims with a clean damp cloth, and seal jars with lids and rings to fingertip tight. Process in a boiling water canner with lid on for 20 minutes, remove lid and let it sit in canner for 5 minutes. Remove from canner to towel lined counter to set and cool for 24 hours before storing. Yields 5-6 pints.
Made this two days ago... tastes like honey!