4 c. prepared fruit - your choice
3 c. sugar

Wash the fruit thoroughly. Peel and remove cores, pits, stems and seeds. Berries and small fruits may be crushed in pan. Other fruits should be cut into small pieces. Measure fruit before putting it into pan. cook until tender, adding just enough water to prevent burning. Add the sugar to the fruit, stirring until it dissolves. Boil rapidly until the jam is thick, stirring to prevent sticking. Test for jellying point, using a thermometer. Pour into hot, sterilized jars and seal.