fruit preserves

Fruit Preserves
each recipe makes 2 pints

Preserves are downright awesome. It's a great way to make use of fresh, local fruits. And when you pick them yourself, a great way to preserve the memory as well. If you follow the canning instructions below, the preserves will last up to 1 year. The recipes can be easily modified, but do NOT try to double them as the pectin won't work with large quantities.
I made three types of preserves: Peach-Cardamom, Blueberry-Lemon Verbena, and Blackberry-Sage.

6 cups of fresh fruit
additional flavorings (for spices/dried herbs I'd recommend 1 t; for fresh herbs 1 T)
1/4 cup fresh lemon or lime juice
sugar to your liking (I used 1 cup sugar, 1 cup Splenda but I saw some recipes that called for 4 cups of sugar; you can also use honey or other sweeteners)
pectin (measure according to package instructions; I purchased pectin for lower or natural sugar jam that also used calcium water that was provided in the package)

special equipment
a large pot for processing canned fruit
another large pot for making preserves
a medium pot for keeping lids warm
something to grab the hot jars (tongs or a special canning tool)
canning jars with sealable lid (has gummy lining) and ring (two pieces)
funnel, optional if you're neat

Wash the fruit. Peel any peaches, nectarines, etc. Measure 6 cups fruit and place in a large bowl. Mash fruit to desired consistency (based on whether you like your jam chunky or smooth). Mix lemon or lime juice in with fruit and any other flavorings.
In a separate bowl, combine your sugars. Before you start making the jam, make sure you've cleaned/sanitized the jars (dishwashers are great here; keep the door closed so they stay warm) and have put the lids in a pot of simmering water (to soften the sealant) and brought another large pot of water to boil for processing.
In a large pot (I used dutch oven), combine the fruit mixture and heat to boil. Add pectin and about 1/2 of the sugar. Mix to dissolve and bring to boil again. Add remaining sugar and dissolve. Let the mix boil rapidly at least 1 minute.
Check the consistency. The jam will 'gel' more once it cools, so take a cold spoon and spoon out a little. Once it cools, see if the jam is to your liking in terms of consistency. If not, add in a little more pectin, 1/4 t should work and bring to boil again.

Once the jam is ready, place funnel (if using) atop warm jar and ladle jam into jar leaving 1/4 inch (or more) space. Place seal and ring atop jar and close. With tongs or other device, lower the jar into the large pot of boiling water, making sure it's submerged fully, and leave for ~10 minutes. (The measurements should make about 2 pint sized jars of jam.)

Remove jars and cool completely, upright and in draft-free space. At some point, you'll hear a popping sound. If you hear it once, it means the jars sealed successfully. If you keep hearing it, that's bad and you'll need to re-process with warm lids.