Basic Recipe for Stone Fruit Jam

Combine all the ingredients except the options (lemon zest, sachet of herbs or spices, a little extract or even booze) and stir well. Cover with plastic wrap, pressing down onto the surface of the fruit mixture to eliminate as much air as possible (this helps keep the fruit from browning). Refrigerate overnight. The next day, get set up to cook the jam, and use the boiling water method to can half-pint jars. Place clean jars into the canner and start heating so they'll be sterilized by the time the jam is done. Alternatively you can add five minutes to the processing time of jars are clean but not sterile. Lids should be ready to heat in very hot water but not boiled. Place a saucer and a few teaspoons into the freezer, or have a shallow large spoon handy to check the jam as it sets. Transfer the fruit mixture to a large non-reactive pot. Add optional ingredients to infuse at this time and bring to a boil over high heat, stirring often with a heatproof or wooden spatula. If there's substantial stiff foam on the surface after five minutes of cooking, you can turn off the heat and skim to remove and discard the foam, but usually it disappears during cooking. Resume a steady boil over medium to medium-high heat for 20-40 minutes, stirring occasionally while the jam thickens. Reduce the heat if necessary to avoid scorching toward the end of cooking (you can also add a tiny bit of butter or oil, which will cause the tiny bubbles to break up). When the jam seems ready, test for a good set. For the freezer test, use one of the frozen spoons to scoop a half a teaspoon of jam and place it back in the freezer and check the bottom of the spoon; it should feel about room temperature, neither warm nor too cold. Turn the spoon vertically; if the jam runs slowly or is gloppy, it's done. If it runs quickly or looks thin, continue cooking and testing until the jam has the desired consistency. To test using the "sheeting" method, Google pectin. Remove herbs or spice sachet and add alcohol based flavoring if using. Heat the lids with the water you have boiled or place into the canner while you fill the jars. Working quickly with a jam funnel, ladle the hot jam into hot jars leaving 1/4" head space. Clean the rims with a damp paper towel, apply the lids and rings and turn the rings finger tight. Place into the canner with at least 1 inch of water over the jars, cover, bring back to a boil and process for 10 minutes. Turn off the heat, uncover and let jars sit five minutes. Remove jars from the canner, invert on a triple folded towel (avoiding thermal shock (cold surfaces or drafts) for ten minutes then sit upright on towel for 12-24 hours. Listen for ping or check for a good seal, remove rings and clean jars if sticky. Label, date and enjoy within a year. Makes 6-8 pint jars. Note: Fruit should have a range of ripeness, from very ripe for sweetness, perfectly ripe for flavor and slightly under ripe for additional pectin and texture.