Fill your water bath canner about half full. Add a splash of white vinegar to your water – this will help keep your jars from getting cloudy. Put your clean jelly jars in the canner.

Bring to a boil, reduce heat a bit, this will keep your jars hot while you make the jam.

Pulse the fruit in a food processor or a blender – I actually used my stick blender because I didn’t want big chunks of fruit in my jam. Put fruit in a large pot – around 8 quart size.

Add sugar and spices. Mix well. Bring to a boil and boil for 1 minute.

Remove from heat and add the fruit pectin.

Return to stove and bring to a boil, stir it all together. Boil for 1 minute.

Fill jars with jam to 1/4 inch headspace.

Wipe rim of jar with a paper towel that has a bit of white vinegar on it to make sure your rim is very clean so you’ll get a good seal.

Put on lid and band and tighten it finger tight.

Put filled jars back in the water bath canner making sure the water covers the jars by at least an inch,

Bring water to a boil and boil for 10 minutes. When the 10 minutes is up turn off the burner. Let the jars sit in the water for another 5 minutes.

Remove jars from canner and put them on a clean towel and allow them to cool.

As they cool you’ll hear the pinging letting you know the jars are sealing.

When the jars are cooled and sealed remove the bands. Wipe the jars clean. Label the jars with content and date.

This gave me 10 half-pint jars.