Daily Journey Through Life
This recipe works well with strawberries, raspberries, blackberries, marionberries and loganberries.
5 cups mashed berries (I use a food processor and puree until there are only a few berry chunks left.)
1/4 cup lemon juice
1 package powdered pectin
2 1/2 cups sugar (the fine, baking sugar works best, it dissolves more completely and faster)
**this recipe does not follow what is on the pectin box - don't worry about that. I have tried i
** do not make double batches, it sets easier one batch at a time
Place berries in a sauce pan and add lemon juice, stir. Slowly mix in pectin. Let sit for 30 min. While waiting, measure out your sugar to be added later.
(it is during this time that I prep my second batch)
After 30 min, place pan on low heat. Gradually stir in sugar, Never let jam mixture get warmer than a baby's bottle. When you can no longer taste or feel the sugar crystals, remove from heat.
Carefully ladle the jam into freezer tight containers.