At Elderslie Farm, chef Katharine Elder includes this jam on charcuterie boards for eating with cheese. It's also perfect for toast, oatmeal, yogurt, waffles or pancakes.
To can, ladle hot preserves into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 5 minutes. (Start timing when water returns to a boil.) Remove jars; cool on wire racks.