Combine all of the ingredients with 1 cup of water in a large, nonreactive saucepan over medium-high heat, cover, and bring to a boil.

Remove the lid and reduce the heat to a simmer over low heat. Stir the mixture. Let it continue to cook, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 35 minutes.

Spoon the jam into jars and allow to cool before being stored.

Store in jars in the refrigerator for up to 3 months. Alternatively, process the jam in a hot-water bath for 5 minutes. It will store in a cool dark place for 12 to 18 months.