It's not very expensive, it's simple, and once you've learned how to make jam from one fruit, others just cooperatively fall into place for you.  It's a great way to get started canning. These instructions include the use of commercial pectin but if you'd prefer to take it up a notch, here's how to make jam without any pectin at all.

The instructions for basic jams are all pretty much the same – you only need to make minor modifications for different fruits.  So, because we're all creative people, I'm laying out the basic how-to, giving you a chart with special instructions fruit by fruit, and you can take it from there.

Ingredients
8 cups of fresh or frozen fruit
1 packet of pectin + ¼ of a package (I like to use the no-sugar-needed, but then still add sugar – just less!)
4 cups of sugar
2 tbsp- 1/4 cup of lemon juice
Directions
1.      Prep your fruit by washing it and cutting it up if necessary.

2.     Smush your fruit.  You can do this with a potato masher, food processer, blender or food mill.  For some fruits I like to puree them and have a smoother jam and for others I like chunkier jam – it's up to personal preference.

3.     In a small bowl, use a fork to mix ¼ cup of the sugar with one packet of pectin.

4.     In a saucepan, stir the fruit, lemon juice and pectin together well.

5.     Bring the mixture to a boil over medium heat, stirring frequently.

6.    Once it is boiling, stir in the sugar and return to a boil for one minute.

7.     This is important:

Jam Making Rule of Law:

Always test your jam!!!!