2 cups of any type of berries or a mixture, crushed
4 cups granulated sugar
1 cup pater
1 package powdered pectin (do not substitute liquid pectin in this recipe as it may not set properly with the instructions listed)
Prep the berries. Wash,de-stem, and crush berries using a hand masher.
Combine the berries and sugar in a large mixing bowl. Stir to combin
Let the berry and sugar mixture sit for 30 minutes.
Measure the water into a small saucepan. Sprinkle the pectin powder over the top of the water. Stir to combine and heat over medium heat until the pectin is completely dissolved. Continue to stir while you heat the pectin and water so you don’t have clumping.
Stir the warm pectin and water mixture into the bowl of crushed berries and sugar. Stir continuously for two minutes.
After stirring, ladle the jam into jelly jars or freezer-safe containers. Leave one-half-inch headspace for expansion.
Let the jars of jam set for 24 hours (at room temperature)
Freeze the jam. The jam can be used immediately after the jam is cooled and set in the refrigerator or freezer.
Freezer jam will last for up to one year in the freezer. Opened jars should be kept in the refrigerator.