Makes about 6 half-pint (8 oz.) jars.

 

 

Ingredients

• 4 cups crushed berries, mix and match your favorite such as strawberries, blackberries, blueberries and raspberries
• 4 ½ Tbsp pectin
• 3 cups sugar

 

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Combine crushed berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add the entire measure of sugar, stirring to dissolve. Return mixture to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
4. Ladle hot jam into hot jars, one at a time, leaving a ¼ inch headspace. Wipe rims. Center lids on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Remove jars and cool for 12-24 hours. Check lids for seal, they should not flex when center is pressed.