Ingredients:

  • 6 cups (approximately 1.36 kg) crushed fresh berries (strawberries, raspberries, blueberries, or a mix), thoroughly washed and hulled
  • 4 cups (800g) granulated sugar
  • ¾ cup (90g) instant pectin powder (such as Sure-Jell for less or no sugar needed recipes)
  • ¾ cup (177ml) water
  • 1 tablespoon lemon juice (optional)

Instructions:

  1. Gently wash and hull the berries. Crush them in a large mixing bowl using a potato masher or fork.
  2. Add the sugar to the crushed berries and stir thoroughly until well combined. Let the mixture stand for 10 minutes, stirring occasionally to dissolve the sugar.
  3. In a separate small bowl, whisk together the instant pectin powder and water until smooth.
  4. Pour the pectin mixture into the berry-sugar mixture. Add the lemon juice (if using). Whisk vigorously for 1 minute.
  5. Ladle the jam into clean freezer-safe jars, leaving ½ inch (1.25 cm) of headspace at the top. Wipe the rims of the jars clean with a damp cloth.
  6. Place the lids on the jars and screw on the bands until fingertip tight.
  7. Let the filled jars stand at room temperature for 24 hours to allow the jam to set properly.
  8. After 24 hours, freeze the jam for up to 1 year.
  9. To use, thaw the jam in the refrigerator for several hours or overnight. Once thawed, it will keep in the refrigerator for up to 3 weeks.