Place all of the ingredients in a large pot and, over medium-high heat, bring it to a boil. You need a candy thermometer to check when the jam is done-- it makes life much easier. All you need to do is wait until the temperature reaches 221 degrees Fahrenheit, stirring a few times while you wait. If you don't have a candy thermometer, let the mixture come to a boil and let it go for about 8 minutes. When you put a drop of jam in a glass plate and put it in the freezer. If it gels, it is ready, otherwise boil for some more time and repeat the test.

When the jam's cooled slightly, transfer to airtight jars. Since I don't use sterilized jars (just very clean ones) because I didn't mean to keep these for a long time, you do need to refrigerate if you use this method of preserving. Otherwise, google up canning instructions and follow them.

I got just enough to fill three recycled jam jars of 13 ounces each.