You can make jams out of anything really. I'm referring back to a previous statement I made, that just because you can doesn't mean you should. That being said, there are some pretty crazy jams out there that people enjoy, so go nuts. You never know what you'll make that is a new craze.
This is a general guide on how to make jams, substitute the ingredients you want to use, and play around with it.
1 lb. Fruit
3/4 cup Sugar
1 tbs Pectin per 4 cups fruit / 2 tbs lemon juice / extra sugar / 2tbs cornstarch per 4 cups fruit
pinch of salt
Clean fruit & cut into 1-inch chunks.
Combine fruit, sugar, and salt in a large heavy-bottomed pot. Place the pot over low heat, dissolving the sugar.
Increase to a high heat, bring to a full rolling boil while stirring and mashing fruit with a potato masher or fork.
Add lemon juice/pectin/cornstarch; lower heat to a simmer, stirring often, until thickened and mixture clings to a spoon, about 20 minutes.
Skim any scum that rises to the surface.
Take the pot off the heat and spoon a little jam onto a plate. Let sit for one minute, then push the blob of jam with a finger. Once the surface of the jam wrinkles, then it has set. If it’s still liquidy, then continue to cook for a few minutes until testing again.
Ladle finished hot jam into two clean jars, let cool completely to room temperature if storing in the fridge (up to one month), otherwise proceed with a canning method for longer storage.
When jam is cooled and stored covered in clean jars, it can last up to a month in the refrigerator or up to a year in the freezer. Canning prolongs the shelf life considerably. If you process by canning in a boiling water bath, you can expect up to two years of shelf life when stored in a cool, dry place.