In a medium saucepan, combine all ingredients on medium-high heat, stirring constantly. Bring to a boil and reduce heat to low. Allow mixture to simmer for about 45 to 60 minutes. Check frequently to prevent sticking at the bottom of the pan. If this occurs, lower heat further. When making jams and jellies, I like to use a non-stick pan instead of stainless steel or copper bottom pans.
After 45-60 minutes, the mixture will be thick and a clear orange color -- almost translucent. Place in sterilized jars and seal once cooled. You can also place in unsterilized containers, but the jam will only be good for a week or two in the refrigerator.
If you are a first time canner, it is important that you follow canning safety procedures very carefully. If not, you may put yourself or others at risk of food poisoning and also risking premature spoilage -- you don't want all of your hard work to be for nothing! For more information about canning and canning safety, please read this canning safety resource from About.com Home Cooking.