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"This is a 'reciept' my gramma had in her book, and her twist was to cook the berries in the syrup on the stove until they started to thicken, then pour into a roasting pan and put into a 'moderate heat' oven (remember, she cooked on an old White Brand wood stove) and cook them, shaking the pan every 10 minutes until they were thick enough for her ..."
"Lots of steps, but well worth the effort. This was GREAT!
I used my Japanese mandolin to slice the lemon into thin strips, like I do for my Meyer Lemon Marmalade."
"I'v used a variant of this recipe for a lot of years. The only changes are that I use red hot peppers packed into the jars for heat and looks, and up to 5 sliced garlic cloves packed in along with a few peppercorns, and my recipe uses a teaspoon of yellow mustard seeds in the brine. My husband and sister will account for at least a case each annua..."