Combine all ingredients in a preserving kettle or Dutch oven, and bring to a boil over high heat. Cook at a rolling boil, stirring almost constantly, for 15 to 18 minutes.  Remove from heat, pour into hot sterilized jars, and seal. Store in a cool place. Makes 4 (8-ounce/250 mL) jars.  

Note: Marjorie says she has never had a problem with the jam setting, but if this ever occurs, she'll just use it as a sauce over ice cream.