Combine the first 5 ingredients in a 6-quart stainless-steel or enameled Dutch oven. Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring constantly.
Add the sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.
Ladle the hot jam into a hot jar, leaving 1⁄4-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848754522/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848754522&linkCode=as2&tag=craftfocom-20&linkId=bfc90884a04cec92ddd2a004d671245f">Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More</a>.