Step 1

Cook all ingredients on medium heat in a non-reactive pot until soft, about 30 minutes, stirring occasionally. If the pan gets dry, add a tablespoon or so of water.

Step 2

Pass the mixture through a food mill. Put the jam into a labeled, dated container, then freeze or refrigerate until needed.

Step 3

If the jam looks watery, put it back on the heat and cook gently to dry it out until it thickens. The jam will keep in the fridge for a week or two and will mellow with time.