For each of the following six jams, follow the method below, but use the quantity of fruit and other ingredients specified in each jam variation.

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1. Prepare canner, jars and lids by cleaning and drying thoroughly.
2. In a large, deep stainless steel saucepan, combine fruit, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
3. Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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Tip: Some brands of liquid pectin direct you to stir in the pectin after boiling the fruit-sugar mixture for 1 minute. It is advisable to follow the directions given by the brand you are using when preparing these recipes.

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*Tip: To make 2 cups raspberry pulp, working in batches, push 4 to 5 cups raspberries through a fine sieve. Discard seeds.