2-3 quarts of berries (enough to make 5 cups crushed berries) 7 cups sugar 1/4 cup lemon juice 1 (1-3/4 ounce) package fruit jell pectin
Crush berries (they must be crushed for successful jam; a potato masher works well). Measure berries into a large pot. Add pectin to the berries a little at a time, stirring constantly. Place on high heat, stirring constantly until mixture comes to a full boil.
Add sugar all at once while stirring. Bring mixture back to a full hard boil, stirring constantly. Boil for 1 minute.
Remove from heat and ladle into clean, hot 8 oz jars, leaving 1/4 inch space at the top. Wipe rims of jars and put canning lids and rings on firmly tight.
Process in boiling water bath for 5 minutes. Remove and set upright on a towel to set for 12 hours.
