Turn your heat on your stovetop to a 5/10 and add your pot.
Add all your ingredients into your pot and mix.
Cover with the lid, and come back every 10-20 minutes to stir. You'll want this to cook for 1 hour.
Prep the jars by washing them with soap and baking soda and then placing them into the oven for 10-15 minutes at 170 degrees Fahrenheit.
Prep the lids by boiling water, placing the lids in a bowl that can handle high heat, and then covering the lids with that boiling water. Allow those to sit for a minimum of 3 minutes.
Place a large pot of water with about 1/2 a gallon of water inside on your stovetop and turn the heat to high.
Fill your jars with the jam mixture until you get about 1 inch from the top. Wipe the top of the jar with a clean towel to wipe off any excess jam. Then place your lid onto the jar, closing it about fingertip-tight.
Place the jars into the pot full of water. Fill that pot as much as you can. Make sure the water covers about 1-2 inches over the lids of the jars. Once the water is boiling, you can start tracking the time of having those jars in there. (15 minutes for pint-sized jars, and 10 minutes for half-pint-sized jars.)
Turn off the heat once that time has passed. You can remove them right away, or wait until the water has cooled a little bit. Then take the jars with your tongs and place them onto a kitchen towel to cool for at least 12 hours.
Check the seal, and enjoy! Should be good for up to 18 months.
