First, prepare your jars and lids as per proper canning procedure.
Combine all ingredients in a non-reactive dutch oven or preserving pot over medium high heat. Bring to boil, reduce heat slightly, and allow to simmer until your jam reaches the proper set, about 20 -30 minutes. Stir often to keep your jam from burning to the bottom of the pot.
Remove from heat and pour the finished jam into prepared jars leaving a 1/2 inch headspace. Remove any air bubbles with a chopstick or bubbler. Wipe the rims clean, apply the lids, and tighten the rings to finger-tip tightness. Process for 15 minutes in a water bath canner to seal.
Once processed, set the jars on a folded kitchen towel and let them rest undisturbed for 24 hours. Properly sealed jars will keep for up to one year in a cool dark place; any that have not sealed should be put in the fridge and eaten first.