Here in Iowa, we are having a very dry and hot summer, so a few of our summer fruits are not as plentiful. So what do you do when you only 1 quart, or 4 cups of fruit and you want to make jam? I found a small batch jam recipe from Canning Homemade that seemed ideal. This seems to be a great general small batch jam recipe and I have used it with Peach and Rhubarb jam, and with fresh apricot jam, and so far they have both worked out well. It will not be overly sweet, and it may be soft-set, but even the best jam makers have variances in their end result. This makes about 3 cups of jam.
4 cups fruit - diced small
1 1/2 c sugar
2 tbsp lemon juice
1 1/2 - 2 tbsp pectin (sure-jell powdered) Use less if you have some young fruit, or less ripe fruit, more if the fruit is just ripe or a bit over ripe.
Cook fruit over medium heat until it starts to let go of its liquid - about 10-15 minutes.
Add sugar and lemon juice, and cook until it comes to a boil and the fruit has softened.
Add pectin, stir and bring to roiling boil. Let boil 1 minute, do not stir.
Take off heat, pour into sterile jars, tighten lids and either process as you would for regular jam or refrigerate.