General instructions for making Jam:

Take whatever fruit to be made into jam. Pick, wash. If large fruit is used, peel, core, or pit, as the case may be, and dice. To each pound of fruit allow one pound of sugar. Put the sugar into a large saucepan or stockpot. Add enough water to dissolve it. Cook until a boiling, thick syrup is produced, then add the fruit. Draw to one side and keep the syrup just below the boiling point until the fruit becomes transparent; then pour into jelly jars leaving 1/4 inch headspace. Process for 10 minutes in a hot water bath.