In a preserving pan, combine all of the ingredients. Heat them over medium heat, stirring gently, until the sugar has dissolved. Raise the heat to medium-high and bring the ingredients to a boil. Reduce the heat and simmer the mixture for 10 minutes, stirring frequently.
Remove the pan from the heat and cover it with a cloth. Let the pan stand at room temperature for 8 to 12 hours.
Return the pan to the heat and bring the contents to a boil. Continue to boil the mixture until the syrup has thickened a little. Test it by removing the pan from the heat, dropping a little of the preserves into a chilled dish and drawing your finger through the syrup. If the path remains clear, the syrup is thick enough. Remove the cinnamon stick from the pan.
Stir occasionally while allowing the preserves to cool for 5 minutes, and then ladle the preserves into pint or half-pint mason jars. Add lids and ring, and process the jars for 10 minutes in a boiling-water bath.
Makes:3 1/2 pints
Reprinted with permission from ©Linda Ziedrich, The Joy of Jams, Jellies, and Other Sweet Preserves, by Linda Ziedrich, published by Harvard Common Press click for book review
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