Ingredients
3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice
Preparation
Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
1 pound each raspberries, blackberries, and strawberries Nectarine-Raspberry 2 1/4 pounds nectarines 12 ounces raspberriesPeach 3 pounds white or yellow peaches, peeled (optional)Peach-Plum 1 1/2 pounds each peaches, peeled (optional), and plumsPlum 3 pounds plumsRaspberry 3 pounds raspberries
