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 (= 3 Tbsp 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)