Start by sterilizing your jars and lids to ensure your jam stays fresh longer.

In a large pot, mix together the eggnog, lemon juice, and sugar. Stir until the sugar is fully dissolved.

Sprinkle in the cinnamon and nutmeg. Bring the mixture to a boil over medium heat, stirring constantly.

Once boiling, quickly stir in the fruit pectin. Continue to cook for an additional 1-2 minutes, ensuring everything is well combined.

To check if the jam will set, spoon a small amount onto a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready!

Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars and place the lids on tightly.

Process the jars in a boiling water bath for 5-10 minutes for long-term storage. Let the jars cool, and you’ll hear the delightful 'pop' of successful sealing!