Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium heat.

Wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe).

Now, begin to prepare the jam. Combine all ingredients in a large saucepan.

Bring to a boil over a high heat, stirring until the sugar dissolves.

Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees).

Once temperature is reached, remove from heat.

Ladle hot preserves into hot jars, leaving ¼ inch headspace.

Wipe rims with a damp cloth, add lids and adjust band to fingertip tight.

Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover.

Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store.