Add all ingredients to a large sauce pot or Dutch oven.
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 (220 degrees),usually between 25-45 minutes.
Spoon hot jam into prepared jars, leaving ¼ inch headspace.
Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
Process in a water bath canner for 15 minutes. Remove and let cool completely.
Makes about 7 (1/2 pint) jars
