Multi-Berry Jam

• 4 cups Mashed Berries (any Type) I've Used Strawberries, Raspberries, Black Raspberries, Blackberries, And Blueberries In All Combinations Before
• 1 envelope No Sugar Needed Pectin (I Like My Jam More Fruity Than Sugary, And Always Use Low Sugar Pectin)

Before canning, make sure your supplies are ready, so wash and clean 6 pint sized jars, or 12 half pint sized jars. Clean the rims of the jars, and prepare the tops in hot water (not a full boil).

-Wash and prepare berries by removing any stems or bad pieces.

-Place in a large measuring cup, enough for at least four cups, and mash with a potato masher. You will need four cups mushed berries.

.-Pour the berries into a large sauce pan, and stir in the packet of pectin.

-Bring the mixture to a full boil, while stirring continuously.

-Once it’s reached a boil let it roll for two minutes. Continue stirring so you don’t get anything burnt to the bottom of the pan.

-Stir in all the sugar at once. Depending on the sweetness of your berries you can adjust between 1-2, or even 3 cups of sugar.

-Bring the mixture to a boil again, and let it fully boil for 3 minutes, again stirring the whole time.

-Ladle into jars, leaving 1/4″ headroom at the top.

-Wipe off any excess jam that spilled over, and seal the lids and tops “finger tight”.

-Place the jars in a boiling water canner, or a large pot of water. Bring to a full rolling boil with lid covered and let boil for 10 minutes.

-With tongs (or silicon oven mitt) remove the jars, making sure there’s no water left on the top. Place them right side up to cool until all the lids “pop” into place.

-If the lids do not seal, make sure to put the jar in the fridge and eat it within the next week or so. If the lids did seal they will store in the cabinet for up to a year, but need refrigeration after being opened.