Boil the water in a large pan. Place the glass jar in the boiling water for 10 minutes. Remove the jar using clean tongues. Turn off the heat and place the lid in hot water (not boiling water) for 4 to 5 minutes and then remove with clean tongues.

Place a plate in the freezer for a few minutes. Make sure that you are using a plate that can stand the low temp in the freezer and won’t break. You will use this plate to check if the jam is ready.

In a saucepan, add all the ingredients and mix, then place on the stove and stir on medium-high heat.

The mixture will bubble and foam, keep on stirring to prevent the juices and sugar from burning.

The jam will get darker, and this is the time to check if your jam is ready.

Take a tablespoon from the hot jam and pour on the chilled plate. Run your finger through the middle of the jam which you just poured in the plate. You should have a clear line, and both sides of the jam shouldn’t be running or meeting in the center.

Turn off the stove and place the hot jam in the jar (make sure that the jar is not cold, or it might break when pouring in the hot jam.) Do not cover the jar. Let the jam come to room temperature.

Close the jar with the lid and store in the fridge for up to 3 weeks.