2. Using an accurate scale, weigh the fruit, or if not convenient, use a measuring cup.

3. Mash berries. Cut larger fruits into several pieces.

4. Cook fruit in a heavy bottom stainless steel pan, adding enough water to keep from sticking.

5. Stir often to keep from burning.

6. Simmer over low heat until the fruit begins to thicken.

7. Measure sugar, using three-fourths part sugar to one part fruit. That is, for every pound of fruit use three-fourths of a pound of sugar, or to every cup of fruit use three-fourths of a cup of sugar.

8. Continue cooking, allowing the jam to simmer gently.

9. Cook the mixture until the desired consistency is reached. When a little of the jam falls in heavy drops from the spoon, it is thick enough. The mixture should register 222°F on a thermometer (or 10° above the boiling point of water in your altitude).

10. A small amount of mixed ground spices, vinegar or crystallized ginger can be added, if desired.

11. Pour into clean, hot 1/2 pint (or smaller) jars and process in a boiling water bath for 10 minutes.

12. Store in a cool, dark place to prevent discoloring. Jars may be wrapped in paper to keep them out of the light, and stored in the boxes they were purchased in.