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1. Combine first 5 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, uncovered, over medium-high heat 1 hour or until reduced by half, stirring often.
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2. Stir in sugar and next three ingredients. Cook, uncovered,over medium heat 45-minutes or until very thick, stirring occasionally. Remove and discard bay leaves.
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3. Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply ban, and adjust to finger-tip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
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4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.