Instructions
- Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine.
- Next, crush your berries using a potato masher or food processor. If using the food processor, pulse to a fine chop. You want to have bits of fruit. If you don’t have a food processor, you could even use a blender to do the same thing.
- Measure your sugar into a bowl. Add you 2 cups crushed berries and mix. Let stand ten minutes stirring occasionally. In a small saucepan, mix the box of sure jell with 3/4 cup cold water. This may start out lumpy. Bring the water/sure jell mixture to a boil and boil for 1 minute stirring constantly. Remove from heat and add to fruit mixture.
- Stir constantly for about 3 minutes until sugar is completely dissolved and no longer grainy( a few sugar crystal may remain). Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids.
- Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I’ve done mine longer). Makes 5 cups.
