Jam or preserves is the easiest of the preserved fruits, at least in my book. It usually does not require dealing with packaged pectin and involves very few ingredients. The basic premise is heating fruit to bring out its natural juices, adding sugar (to aid in the natural jelling process) and cooking until jelling will occur. If canning using a hot water bath canning method makes you nervous, you can skip that part and simply store your preserves in the back of your refrigerator. But honestly, canning is less scary than you think. The key is sterilizing your jars before filling them; if you have a dishwasher, one wash cycle is all you need. Check out this site for more information.
Canning does require some extra equipment, including specific tongs for lifting jars in and out of the hot water bath as well as a metal funnel for filling the jars, and the pot with the canning rack. If you decide to make these investments, your best bet for finding them is your local Ace Hardware store - much more economical than high end cooking stores.
While it seems a bit extravagant to buy new equipment for such a short time of year, trust me when I tell you that once you get the canning bug, you'll be hooked! Since becoming a canning fanatic years ago, I use my canning funnel every day and store all my foods - dry goods, leftovers, prepared lunches - in canning jars large and small. It's a great way to eliminate plastic from your life and know exactly what's in your pantry!