Mash the chopped fruit a bit until you have fruit puree with a few medium small chunks.
Dump the sugar on top, and then the pectin on top of that. Stir it all up for three minutes. I used a fork and was a bit violent in my stirring which resulted in a nice mix of puree and chunks - the perfect consistency for stone fruit jam.
Put in a clean jar and store in refrigerator. If you want to save it for the winter or to give as gifts pop your jar in the freezer for longer term storage.