Jujube Butter

Ingredients:
6 pt     Chinese Jujubes
    5 pt     Sugar or Splenda equivalent
    2 tsp     Cinnamon
    1     Lemon
    1 tsp     Nutmeg
    12 tsp   Clove
    14 pt     Vinegar

Directions:

   1. Boil fruit until tender in sufficient water to cover it.
   2. Rub cooked fruit through a sieve or colander to remove the skin and seeds.
   3. Cook slowly until thick, put in jars, leaving 1/2" head space.
   4. Wipe rim, cover and screw on bands; process in boiling water bath 15 minutes.