Peel fruit (I used peaches) then cut into small pieces. Toss in sugar, leave for 1-2 hours or overnight in the fridge wrapped in plastic to macerate. Start at 52g sugar per pound of fruit. Add more after the macerating process if necessary.

Simmering time will vary based on the amount of fruit used. For 1 pound of fruit expect it to take around 15-20 minutes.

Optional for peach, strawberries, apple blueberries, raspberries or pulm:

1/2 cup (104g) sugar for every pound of fruit.

Put macerated fruit in pot, add 2 tblsps of acid to activate pectin, the chemical that activates the thickening of fruit.

Cool in a metal bowl and ice bath set up.

#OPTIONAL_STEP:

Strain seedy berry jams through sieve or use hand blender if needed.

Store in a cool dry place and use as needed.