I love making canned goods, it's really not THAT hard, but people don't do it, so when you do the general public seems to think you're amazing. I look for any opportunity to stoke my ego, trust me.
Anyhow, to make this jam you need
|Acid (either lemon or lime juice)|
|Jars. Maybe. More on that in a minute|
For the actual jam making, you combine the fruit and sugar and cook over medium heat until it reaches the gelling point.
You then add the acid and cook for a few minutes. If you're afraid of canning, you could just refrigerate it and use it quickly, but since it makes a decent amount, it would make more sense to suck it up and learn how to can things safely.
Obviously, the big enemy with preserving food is bacteria. No one wants botulism. There are tons of resources out there which detail the correct methods to follow, so I'll sum up with clean equipment and a proper processing time at a full rolling boil if using a hot water bath method.
|After boiling to sterilize, you keep the jars in hot water until the jam is ready to fill them|