Cut a square of new cheesecloth and rinse in water. Put spices into the center and tie it into a bag using a cotton string. Place the bag of spices into the pot being used.

Add all ingredients, except pectin. Bring gradually to a boil, stirring until sugar dissolves. Stir in pectin and bring to a rolling boil for 1 minute, while constantly stirring.

Remove from heat. Remove bag of spices. Skim. Stir and skim for 5 minutes. Pour into hot jars leaving 1/4 inch headspace. Adjust lids at once and process in boiling water bath (212°F) for 10 minutes.

Remove from canner and allow to cool.

Note: This same jam recipe may be used without the spices for a variation.