Place all ingredients in a medium saucepan, mix, and bring to a simmer over medium heat.
Reduce heat to medium-low, cover with a lid, and simmer, stirring frequently, for about an hour. Keep covered while simmering, leaving only a little crack for the steam to escape. Stir from time to time.
Transfer into a blender and puree until smooth.
Let cool completely and transfer to a medium jar. Once completely cooled, close with a lid tight and refrigerate.
Without canning process, this jam will last about 6 weeks in the refrigerator.