Cook for 15-20 minutes on medium-high heat stirring occasionally
Test the gel stage if you like
Ladle into clean jars
Cover with lids and screw on bands finger tight
Process in a water bath or steam canner for 20 minutes
Note: You can process this jam for 10 minutes (adjusting to your altitude), but in that case, you have to sterilize jars and lids beforehand. I just process it for 20 minutes, to save myself the extra work.
Recipe by Northern Homestead at https://northernhomestead.com/haskap-honeyberry-jam/