Berry Jam

I've long since wanted to learn to can - without all the muss and fuss. Seemed difficult - and messy - and a lot of work, so you'd need a lot of produce. Somehow I've never found the time, or energy, or inclination, when I can just buy $4 jam at the store. But going shopping yesterday, my favorite jam was gone (this is two months in a row), and everything else had corn syrup and high-fructose corn syrup in it as well. Over the holidays Mom mentioned this recipe. Berries were on sale yesterday, so I thought I'd try it. Do you have a favorite recipe (or several) for fruit preserves? If so, I’d love to hear about it! Please use the comment section.

Berry Jam
Yield: about 1 jar. Cooks overnight!

Ingredients:
1 cup berries, packed tight
1 cup sugar (I've also seen the ratio of 2 fruit:1 sugar, might vary that next time)
Opt: Juice of 1/2 lemon

1. Mash berries. Combine fruit and sugar, and cook on stovetop until reaches a boil. Let simmer for 5 minutes or so, until thickens a little.
2. Cover and let sit overnight on cooktop.
3. In morning, return to boil. Simmer another 5 minutes.
4. Let cool. Store in refrigerator for up to 2 months.

Time Variation: If need same day, simmer 25-30 minutes, being careful that the bottom doesn't scorch.

Fruit Variation: Peach Vanilla Bean Jam. Use 3 lbs peaches, 3 1/2 cups sugar, 1-2 split vanilla beans, seeds scraped, and the juice of 1 lemon. Simmer until fruit is caramelized (could take 1-2 hours). Can and preserve or store in refrigerator.

Source: Mom. Fruit Variation: Annie's Eats.