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3.Continue to cook the jam for 8 more minutes, or until the mixture
has thickened. Pour the jam into the canning jars, secure the lids as
tightly as you can, and fully submerge the jars in a boiling water
bath for 10 minutes. Remove them from the water bath with a pair
of canning tongs and allow the jars to cool to room temperature
before handling. Processed correctly, jam kept in a canning jar with
an unbroken seal should be good up to a year.
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