2 Tbsp water
2 Tbsp fresh lemon juice
3 cups granulated sugar
4 lb. chopped & pitted fresh fruit (such as peaches, pears, persimmons, or apples)
Heat your water in a microwave-safe bowl until warm but not boiling, about 30 seconds. Add in your saffron and let bloom for about 15 minutes, until golden in color.
Meanwhile, combine your fruit, sugar, and lemon juice in in large, heavy-bottomed pot over high heat. Bring to a boil and stir well to combine. Stir in your steeped saffron water and reduce the heat to low.
Continue cooking over low heat, stirring frequently, until the fruit is softened and releases its juices, about 15-20 minutes. Remove from the heat and let cool slightly.
Lightly pass the mixture through a food processor for a few pulses until the fruit breaks down to small chunks. Or, mash your jam by hand using a potato masher.
Let cool completely, then store refrigerated in an airtight container for up to 2 months.