When picking out the fruit you want to use, eyeball the amounts of whole fruit; you want to end up with 4 cups total of the fruit.
If using stone fruits (peaches, plums, apricots, nectarines) drop whole fruit into boiling water for about a minute, then plunge fruit into ice water until cool enough to handle.
Peel and pit fruit; roughly chop, then mash or pulse in food processor to desired texture.
Transfer to a 4- to 6-quart pot and stir in ginger and pectin.
Bring to a boil over medium-high heat and cook for one minute, stirring.
Stir in sugar, return to boil, and cook for about 2 more minutes before removing from heat.
Ladle into sterilized jars or freezer containers, leaving 1/4-inch headspace.
Process in water bath canner for 10 minutes or place in freezer.