Prepare the canner and sterilize jars, lids and bands.
Place the spices in a tea infuser or a small piece of cheesecloth secured with butcher twine. Place the spices in a pot along with the remaining ingredients and bring to a simmer. Cook for 60 to 75 minutes, stirring frequently, until thick and jam-like (it will thicken a bit more as it cools, so don’t overdo it).
Ladle into the sterilized jars, tighten fingertip tight and process for 15 minutes in a boiling water bath (start timing after the water begins to boil).