Created by dienia b on August 1, 2015
Step 1: Put all the ingredients in a pan and stir occasionally. Let the jam simmer for 30 minutes, cook until thick.
Step 2: Have jars and lids hot and sterile.
Step 3: Ladle the jam into the jam jars. Leave 1/8 inch head space (clear space) at top.
Step 4: Wipe the rim of the jar to make sure it's clean. Put the lids and rings on.
Step 5: Using the jar lifter, lower the jars into the water, then bring to a boil & process for 20 minutes.
Step 6: Remove from the water bath canner using the jar lifter and allow to cool completely on a towel on the counter made close to 4 1/2 pints.