Place small plate in the freezer to test jam after cooking.
In large saucepan over low heat, combine all ingredients allowing sugar to dissolve. Stir occasionally.
Once sugar has dissolved, turn up the heat and bring to a rolling boil. Stir frequently and continue cooking until jam has reached 221 degrees.
To test for set of jam, put small spoonful on plate chilled in freezer. When you push your finger through the jam, it should wrinkle ahead of your finger.
Allow to cool in saucepan for 10 minutes before removing to jar.
