*If making jam to preserve fruit and not for immediate use, prepare water-bath canner, jars and lids according to manufacturer’s instructions.

Place all ingredients (except the pectin) in a medium saucepan over medium high heat, stirring to combine.

Stirring occasionally, bring mixture to a boil, approximately 3-5 minutes.

Turn down to low and simmer for ~30 minutes.

Right at the end, add 1 teaspoon of pectin to the mixture, stirring constantly for one minute. Take off the heat and pour into jelly jars (once cool). This turns into the consistency of a thick jam once completed.