Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. Continue to cook, stirring occasionally, until the jam has thickened.

Transfer jam to clean glass mason jars. If jam is refrigerated, it's best if used within 2 weeks. If frozen, be sure to allow enough head room in the jar for expansion.

While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids.

Transfer sterilized jars, lids, and bands to a clean dish towel.

Have a very large covered pot of boiling water ready.

Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands.

Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars to a dish towel and let cool, undisturbed, for 24 hours.

If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks.

Sealed jars will keep, in a cool, dark place, for up to a year.