• Add 1 lb of fruit (pitted and chopped, if necessary) to a medium saucepan. Add sugar and stir together. Let sit for one hour (up to 24 hours). 
• Place the saucepan over medium heat. Add seasonings and 2 tablespoons of preferred liquid. 
• Stir, mashing the fruit a bit as it heats and breaks down. Bring the mixture to a gentle boil, nearly a simmer. Cook, stirring occasionally, until the mixture is thick. About 15-30 minutes, depending on the water content of the fruit used. 
• Test for doneness by placing a dollop of mixture onto a frozen plate. If, after a minute or two the jam isn’t running, it’s done. If using a candy thermometer, the jam will gel together when it reaches 217°-220° F. Jam will thicken more as it cools. 
• Add to your jar, cool completely, and refrigerate. Jam will keep for at least a week.

Fruit/Seasoning/Liquid Combinations To Try:

• 1 lb blueberries or mixed berries or strawberries, lemon juice. 
• 1 lb strawberries, a few fresh basil leaves, lemon juice. 
• 1 lb peaches, a few fresh mint leaves, 1 tbsp water, 1 tbsp lemon juice.
• 1 lb blueberries, honey in place of sugar, lemon juice. 
• 1 lb black currants, lemon juice.
• 1 lb grapes, vinegar.  
• 1 lb raspberries, a few basil leaves, lime juice.
• 1 lb blackberries, honey in place of sugar, lavender buds, water (remember to strain lavender out).
• 1 lb mixed berries, orange zest, orange juice.
• 1 lb apricots, orange zest, orange juice.
• 1 lb strawberries, balsamic vinegar.