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)

Chop up fruit so its small enough to be an acceptable "chunk size" in jam. Raspberries and blackberries will break down on their own pretty well; strawberries, apricots, peaches, etc. need to be chopped pretty finely.

In pot, mix fruit with pectin and water until pectin is dissolved.

Heat until rolling boil that can't be stirred away. This is a good time to warm your jars.

Add sugar to taste. Add it in small batches so you don't accidentally over-sugar.

Boil hard for 3 minutes.

Ladle into warm jars.

Process in boiling water canner for 10 minutes.