1 lb. fruit
3/4 lb. sugar
1/2 - 1 tsp. sour salt (citric acid) or thin slices of lemon

Leave berries whole. Peaches, plums, apricots cut into slices depending on fruit.

Place in large pot and cover with sugar. Leave overnight so juice can form. Start on low heat and bring to a boil. Remove scum as it forms - quantity depends on fruit.

Slowly boil for several hours until fruit has a glassy appearance and juice has thickened. Add small amount of sour salt - gives off nice color. Test small amount by letting it cool. Several trys and you'll be able to judge when jam is done.