Add all ingredients to a large Dutch oven or other cooking pot.
Rub butter along the inside pot lip. This will reduce the chance of the mixture boiling over!
Slowly bring the mixture to a boil over medium heat,stirring until the sugar is dissolved.
Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
Spoon the hot jam into prepared jars, leaving ΒΌ inch headspace.
Wipe the lip of each jar with a damp paper towel. Top thejars with a lid and lid ring.
Process the jars in a water bath canner for 15 minutes.Remove and let cool completely.
Makes about 7 (1/2 pint) jars.
