Combine all ingredients in a large pot. Bring to a boil over medium-high heat, and simmer 1 minute. Remove from heat, cover, and cool overnight.
Stir jam, and bring to a boil over medium-high het. Reduce heat to medium, and cook 25 to 30 minutes, or until jam is thick, stirring often.
Meanwhile, sterilize jars and lids: Submerge jars in a large pot filled halfway with simmering water, and lids in a small pot of simmering water. Keep jars and lids in hot water until ready to use.
Remove jars one at a time from hot water and fill with jam, leaving 1/4-inch head space. Seal with lids. Place canning rack or cake rack in bottom of a 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 ten minutes. Remove jars from water and cool completely.
**Once cool, check lids. They won’t have that “pop” in the center. If they do, use them immediately or throw away.