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For the last few days -- especially after I made biscuits, I've been wanting some jam.  I had used up all of the jam I made last summer from my raspberries.  After making my own lower-sugar jams even if I wanted to order it from the store -- I'm spoiled and really don't care for them anymore. One of the things about growing up in a family of 12 children is that you learn to improvise a lot and my mother was a master at improvisation when it came to feeding that crew and it's a skill that I find very valuable at times like this.  So I'm going to teach you a quick way to get some delicious homemade jam on your table in short order. The first thing I did was search my freezer for any frozen berries or fruit I might have hanging out there for the healthy smoothie I'm probably not going to make right now.  I found 1/2 sack of frozen strawberries and a tiny container of last year's raspberries -- a cup of fruit between the two of them.  You can use pretty much any combination of fruit you find that you like for this recipe.  I let them thaw overnight, but you could do it in the microwave.  This morning while coffee was perking I made JAM. This is my grandmother's recipe for jam-- with one exception I use 1/2 the sugar because I like my jam not as sweet and with a little tartness.  You can adjust the sugar to your tastes.  Because you are only making a small batch you don't need to worry about canning it or freezing it--you can keep it in the fridge for a month if it lasts that long.   Her recipe is for Raspberry Jam, but...