Here is one I get asked often as berry season approaches. I love making homemade jam, it is a simple and easy way to use homegrown fruit. I actually use the same recipe for all my fruits.
You will notice I say Jam not Jelly, this is because I do not use any form of pectin. Instead I use a self set method. I will describe this as we go!
1 pounds of fresh, washed, cleaned fruit (larger fruits should be sliced)
1 3/4 cups water
If it is still runny or fluid continue to boil. And re-test every five minutes!
Once it is ready, remove from heat and let rest for 10-15 minutes.
At this point get you STERILIZED jam jars ready, if you do not know how to do this. See below. Or whatever air tight container you will be storing this in.
Slowly, and carefully because fruit will still be warm and sticky, pour into jam jars. Sealing with air tight lids. if you plan on actually canning these, this is when to do so.
Let sit in fridge overnight to ensure a full set and best taste before use!