Fill hot water bath canner with canning rack and water, heat to 180 degrees F (or just below a simmer).
Combine all ingredients in a large stock pot. Bring to a boil over medium heat, stirring frequently. Simmer for 20 to 25 minutes until jam has set.
Pour into just washed hot jars to a 1/4 inch headspace. Place into prepared hot water bath canner. Make sure jars are covered by 1 inch. Bring to a full boil and start processing time from a boil for 10 minutes.
After 10 minutes, turn off heat and remove canner lid. Wait 5 minutes before removing jars to a towel on the countertop. Leave untouched for 12 to 24 hours. ChecRemove bands, checkk seals and store on shelf.