Combine all ingredients in a deep pot. Bring slowly to a boil. (Really. Don’t let this boil over or you won’t think this is so easy.)

While this is coming to a boil, mash some of the fruit so it combines with the sugar. Stir it all together well.

After it comes to a rolling boil, let it boil for 15 to 20 minutes or until the fruit has become darker and somewhat thick.(Here in the mile high I let it boil about 17 minutes and that is not scientific, but the set point of jam is 211 in Denver, 220 at sea level, so you can check it if you want. There is also a cool saucer test if you like, but I’ve never tried it.)

Stir the mixture here and there. You will see scum. It is that foamy stuff. Under it is the glistening red juice. Skim the scum so your jam will be pretty.

After 15 minutes, remove from heat. Let cool. Jam will thicken more on cooling and then more so when placed in the fridge.

After it has cooled, spoon into a nice clean jar. This keeps at least a month in the coolness of your fridge-but it won’t last that long! Jam can also be frozen.