Mix all ingredients, bring to a boil, boil; boil for 30 minutes (or longer to better marry flavors). Pour into hot jars. Wipe tops of jars to remove any lingering food, place lid on top and hand tighten rings.
Process in a Boiling Water Bath for 15 minutes.
Makes 8 pints.
This can also be processed in a pressure canner but for simplicity sake, I’m only providing the directions for the water bath process as it’s a little easier for a first-time canner.