This is a delicious, elegant jam which can be used in many ways - I like to heat a bit up and serve it over peaches or poached pears; you can use it as a glaze for meats (it is especially nice with duck or quail), or you can just eat it on biscuits with butter. I used Pomona's Universal Pectin with this - you can usually get it at Whole Foods or health food stores. If you can't find it you could use a 1.75 ounce package of regular powdered pectin, but boost the sugar amount by one extra cup. This recipe will make 7 half pints with a little left over - just keep it in a container in the fridge, it will be gone soon enough ;) PLEASE NOTE that there are two sets of instructions below - one for making with Pomona's Universal Pectin, and one for making with regular powdered pectin. Choose which pectin you are using and stick with those instrucions, otherwise the jam probably won't set up.