Ingredients
4 cups prepared fruit (blueberries, strawberries, raspberries, blackberries or sour cherries)
2 cups sugar
2 tablespoons lemon juice
1 package powdered pectin
½ cup cold water
Directions
Wash and dry fruit. Pit, if necessary. Chop. Crush in large bowl using potato masher. Add sugar and lemon juice. Stir to combine. (Note: if using sour cherries, increase sugar to 3 cups.) Let stand for 30 minutes. In small saucepan, stir pectin into cold water. Bring to a boil. Cook for 1 minute. Pour into fruit mixture. Stir for 3 minutes, or until well combined and cooled. Ladle jam into hot, sterilized jars. Wipe rims. Seal with lids. Let stand at room temperature for 24 hours. Place in freezer for up to 1 year. Defrost. Store in refrigerator.
Makes 5 (8-ounce) jars