Berry Freezer Jam

Devona and Helen Marie Mecham

4 cups blackberries, raspberries, or hulled strawberries
4 cups sugar
1/4 teaspoon finely shredded lemon peel
½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
2 tablespoons lemon juice

1. Crush berries till you have 2 cups blackberries or raspberries or 1 3/4 cups strawberries. Mix berries, sugar, and peel. Let stand for 10 minutes. Combine pectin and lemon juice. Add to berry mixture; stir for 3 minutes.
2. Ladle into half-pint freezer containers, leaving a ½-inch head space. Seal and label. Let stand at room temperature 24 hours or till set. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints. Print Recipe