Turn heat to medium low and stir to combine all ingredients.
Cook, stirring frequently, until the mixture reaches 217ºF, is thick and is reduced by about half. This should take about 1 hour. Don’t forget to stir often, as the jam could scorch on the bottom. *
After cooking, if there is any foam on the top of the jam, skim that off. Let jam cool a bit before storing in your desired container. This can last in your fridge for at least 2 months. (although I have definitely saved it longer and its still delish!)
Notes
*If you don’t have a thermometer, place a small plate in the freezer. Once the jam has been cooking for 1 hour, add a small dollop of the jam onto the frozen plate. Let the jam sit on the plate for about 2 minutes and then run your finger through it. If the mixture stays separated you know its good to go!