This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

Yield: 4 half-pints

4 heaping cups of fruit
1/2 to 1 cup water (depending on natural juiciness of fruit)
1 package no-sugar pectin
sugar to taste (probably about 1/4 cup)
Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

Makes 1 large pie or 1 small (storebought-sized) pie and 2 ramekins worth of pie.

Adapted from http://www.foodnetwork.com/recipes/food-network-challenge/grandmas-straw...

Pie Crust

Filling

4 cups strawberries
2 cups rhubarb (finely chopped)
1 cup sugar
3 tablespoons minute tapioca
1 tablespoon all-purpose flour
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract