Bring mixture to a rolling boil, stirring constantly.

Add sugar, stirring again as you allow mixture to go back up to a full boil.

Boil hard for 1 minute, still stirring.

Remove from heat & skim foam before ladling hot jam into hot jars.

Fill jar with hot jam. Leave ¼ inch headspace.

Remove air bubbles and check your headspace again. Adjust if needed.

Wipe rims of jar clean with damp towel or paper towel.

Add your canning lids and rings, finger tight.

Place jar in the canner. When all jars are filled, process according to the instructions below

After all jars are in the canner, lower rack into the water. Bring to a boil.

When the water comes to a rolling boil, start your time.

Process half-pints for 10 minutes. Be sure and adjust your time for altitude:

0-1,000 ft - 10 minutes

1,001-3,000 ft – 15 minutes

3,001-6,000 ft – 20 minutes

6,001-8,000 ft – 25 minutes

8,001-10,000 ft – 30 minutes

Be sure and adjust your time for altitude.

Process for the full time indicated, adjusting the heat as needed to maintain a boil for the entire processing time.

When processing time is completed turn off the heat.

Remove the canner lid and wait 5 minutes.

Remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)

Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.

When the jars are cooled, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.