Preparation:
Rinse clean plastic containers or freezer jars, and lids with boiling water.
Wash fruit; remove stems, and crush berries. (Crush one layer at a time with potato masher, or, if using food processor, pulse to chop. Do not puree. Jam has bits of fruit.)
Measure 1 3/4 cups crushed berries into a large bowl. Measure sugar into a medium bowl. Stir sugar into fruit. Set aside for 10 minutes, stir occasionally.
Empty contents of liquid fruit pectin pouch into small bowl. Stir in 2 tablespoons lemon juice.
Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into clean containers to within 1/2 inch of tops. Wipe off top edge of container; cover with lid. Let stand at room temperature 24 hours. (Caution, if room is very warm refrigerate as soon as product has thickened, to avoid possible fermentation).
Freeze for long-term storage, or refrigerate and use within 3 weeks. |
