Makes a cup or so of jam to eat right away, from a small quantity of fruit.
- 4 cups fruit (roughly chopped if necessary)
- 1 medium lemon, juiced
- 1/2 cup white granulated sugar
- 2 one-cup jars with sealing rings and lids
- Wash fruit, drain, chop if necessary.
- Place fruit and juice from the lemon in a heavy-bottomed, medium saucepan.
- Cook over medium heat, stirring, until mixture bubbles.
- Reduce heat to low and simmer, stirring every 15 minutes or so.
- As jam begins to thicken, stir more.
- When thick enough, pour into washed and sterilized jars and seal. Screw on lid.
- Let sit to cool, then label with date and refrigerate. Use within a month.
