It can be easily adjusted for the amount of fruit you have, and it works well with any fruit—strawberries, apricots, raspberries, or whatever you have on hand. The beauty and flavor are in its simplicity and the freshness of the fruit.

MAKES ABOUT EIGHT 8-OUNCE JARS

INGREDIENTS

• 4 cups crushed or puréed fresh fruit or berries
• 4 cups granulated sugar
• 1 box (2 ounces) powdered pectin
• 1⁄2 tablespoon freshly squeezed lemon juice
• 1⁄2 teaspoon unsalted butter (optional)

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot, combine the fruit and sugar. Bring the mixture to a boil over medium heat, stirring constantly.
2. Stir in the pectin, lemon juice, and butter, if using. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
3. Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.