If you will be canning the jam, Prepare a canner, jars, and lids. Wash your jars and lids. Sterilize your jars in a large pot filled with water. Bring the water to almost a simmer over medium heat. Keep the jars in the simmering water over low heat until you are ready to fill them. Use a jar lifter to remove them from the water when you are ready to fill them, dumping the hot water back into the pot when you remove each jar from the water. Before you can, put your lids in a small pot or bowl with hot, but not boiling, water. Put some white vinegar in a small bowl alongside a clean washcloth or paper towel. Keep the water in your canning pot at a simmer while you fill your jars. See The All New Ball Book of Canning and Preserving for additional guidance.½

Bring to a rolling boil over medium heat, stirring to dissolve sugar.

Boil, stirring frequently, until the mixture thickens, which should take about 15 minutes.

Remove from heat and test for doneness/gel state by placing a small amount of the jam on the plate. Put the plate back in the freezer for 1 minute. If when you push it with your finger, it wrinkles a bit, it is done.

If the gel state has been reached, skim off any foam and stir in rum.

To Water Bath Process

Spoon your jam into hot sterilized jars, leaving 1/4 inch headspace.

Screw band down until resistance is met, then increase to fingertip tight.

Place jars in a canner, ensuring there is at least 1" of water over the cans.

Cover the pot and bring to a boil

Carefully remove jars with a jar lifter and place them on a rack to be undisturbed for 24 hours.

Refrigerate any jars whose lids don't pop down.

To Freeze the Preserves

Spoon preserves into clean jars, leaving 1-inch headspace.