A small batch recipe.
Combine all the ingredients in a large skillet and cook over medium-high heat, stirring often and breaking up large chunks with your spoon or potato masher, until the mixture thickens and your spoon leaves a trail across the bottom of the pan. It should take about 10 minutes.
Cool completely and store in a jar in the fridge for up to 3 weeks, or freeze for longer storage. Makes about 1 1/2 cups.
Tip: You really don’t need measurements here—aim for about half as much sugar as you have fruit, less if your fruit is sweet or you like things on the tart side. Feel free to combine different summer fruit—all berries and stone fruits pair well together, and you could add a splash of vanilla to strawberries or cherries, grated fresh ginger to peaches, or a cinnamon stick to plums.