Sort ingredients
uberjonas
QR Code
Listen
Pdf
Prepare berries by crushing with a potato masher or rigid pastry blender. The jam should have little bits of fruit, but be mostly crushed. Measure exact amount of prepared berries into a large bowl.
Measure the exact amount of sugar and stir into berries. Mix well and let stand for 10 minutes, stirring occasionally.
In a small saucepan, stir together the pectin and ¾ cup water. Pectin may start out lumpy. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
Stir hot pectin mixture into berry mixture. Then stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
Immediately fill containers with the hot jam, leaving ½″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling. Wipe the rims of the containers clean and screw on lids.
Let stand at room temperature 24 hours until set. Then store in the refrigerate for up to 1 month. Otherwise, store in freezer for up to 1 year, and thaw individual containers in the refrigerator.