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Ingredients
- 4 c. prepared fruit such as blueberries, strawberries, raspberries, blackberries, or possibly sour cherries
- 2 c. sugar
- 2 Tbsp. lemon juice
- 1 pkt powdered pectin
- 1/2 c. cool water
Directions
- Wash and dry fruit. Pit, if necessary. Chop. Crush in large bowl using potato masher. Add in sugar and lemon juice. Stir to combine. (Note: If using sour cherries, increase sugar to 3 c..) Let stand for 30 min.
- In small saucepan, stir pectin into cool water. Bring to a full boil. Cook for 1 minute. Pour into fruit mix. Stir for 3 min, or possibly till well combined and cooled.
- Ladle jam into warm, sterilized jars. Wipe rims. Seal with lids. Let stand at room temperature for 24 hrs. Place in freezer for up to 1 year. Defrost. Store in the refrigerator.
- This recipe yields 5 half-pint jars.
- Yield: 5 half-pints
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