Combine fruit, lemon juice and water into a large deep stainless steel saucepan: cook gently 10 minutes.
Add sugar and cook for 15 mins.
Add pumpkin spice mix towards the end and gently cook another 5 mins. OR Tie 1 tsp (5ml) whole cloves, 1 stick cinnamon and 1/2 tsp (2ml) whole allspice or cracker nutmeg in a spice bag. Cook spices with fruit mixture; remove spice bag before ladling jam into jars.
Remove the pot from the heat & ladle the jam into the prepared jars. Wipe the rims, apply the lids & rings and process in a boiling water bath canner for 10 mins (adjust the time with altitude).
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