Ingredients

• 3 pounds fresh fruit, peeled, pitted and finely chopped (about 4 1/2 to 5 cups, finely chopped)
• 5-1/2 cups sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon butter (this helps reduce foaming)
• 1 box fruit pectin (I use the Sure-Jell powdered pectin)

Instructions 

1. Place the fruit and lemon juice into a large pot. At this point, I like to take my potato masher and mash the fruit a bit.
2. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the fruit and add the lemon juice.
3. Stirring frequently, bring the fruit mixture to a full rolling boil (a boil that does not stop bubbling when stirred), then add the sugar. Stir to fully incorporate.
4. Return the mixture to a full, rolling boil and boil for 2 minutes, stirring constantly. (I like bring the temperature to 110 degrees)
5. Remove the pot from the heat.
6. Add one teaspoon butter. Stir in butter and then let the jam cool for a few minuets. Stir the the jam until the foam disappears.
7. Ladle quickly into clean jars. (I like to use a wide funnel.)
8. Wipe the rims of the jars with a clean cloth.
9. Place the heated lids (lids that have been placed in simmering water for at least a few minutes) on the jars and lightly tighten the bands.
10. Place the jars in a canner and process (gently boil) for 5 minutes water should cover the jars by an inch or two. Then turn off heat and allow jars to sit in hot water for 5 additional minutes. Remove the jars from the canner.
11. Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.