Active Time
15 Mins
Total Time
3 Hours 45 Mins
Yield
Makes about 5 cups

How to Make It

Step 1

Stir together all ingredients in a 6-quart slow cooker. Cook on HIGH 3 hours. Let cool completely.

Step 2

Spoon mixture into sterilized canning jars, leaving ½-inch headspace; wipe jar rims clean, and seal. Store in refrigerator up to 2 weeks or freeze up to 4 months.