Adapted from marthastewart.com
pounds fruit (see options below) cut into 1" chunks if large, stone fruit pitted
pounds sugar (3⅓ cups)
tablespoons fresh lemon juice
Mixed Berry: 1 pound each raspberries, blackberries, and strawberries.
Peach: 3 pounds white or yellow peaches, peeled (optional)
Peach-Plum: 1½ pounds each peaches, peeled, and plums
Plum: 3 pounds plums
Raspberries: 3 pounds raspberries
1. Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. 2. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. 3. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. 4. Skim foam from top. 5. Ladle jam into clean containers, leaving 3/4" of headroom. 6. Let cool completely. Cover, label and refrigerate up to 1 month, or freeze up to 1 year.