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Combine first 5 ingredients in a 6-quart stainless steel or enameled Dutch oven. Cook uncovered over medium-high heat for 1 hour or until reduced by half, stirring often.
Stir in sugar and next 3 ingredients. Cook uncovered over medium heat for 45 minutes or until very thick, stirring occasionally. Remove and discard bay leaves.
Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 10 minutes, adjusting for altitude. Turn off heat. Remove lid. Let jars stand 5 minutes. Remove jars and cool.