1Combine all ingredients in large stainless steel pot. Bring to a boil over medium-high heat, and simmer 1 minute. Remove from heat, cover, and cool overnight
2Stir jam, and bring to a boil over medium-high heat. Reduce heat to medium, and cook for roughly 30 minutes, or until jam is thick, stirring often
3Meanwhile, sterilize jars and lids. Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use
4Remove jars one at a time from hot water, and fill with jam, leaving 1/4-inch headspace. Steal with Rewmove jars one at a time from hot water, and fill with jam, leaving 1/4 inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring water to a boil and boil 10 minutes. Remove jars from water, and cool.