Please Note: Before home preserving always start with thoroughly clean counters and tools.

Measure or weigh your berries (I used the weight method.)

Pick out any twigs or leaves and wash berries and pour into a large bowl with lemon juice and sugar.

Mash the berry mixture well.

Cover and place in the refrigerator for 12-24 hours.

Before cooking the jam:

Prepare 8- 8 ounce canning jars, and lids , rings and waterbath or steam canner according to manufacturer's instructions.

Place berry mixture in large saucepan and thoroughly stir in the pectin powder. (Do not add additional sugar.)

Stirring constantly, bring to a boil and continue stirring for 5 minutes.

After boiling remove from heat and skim any foam from the top into a small bowl. Carefully ladle hot mixture into clean and warm canning jars to within 1/2" of rim.

Wipe rims with clean, warm, wet cloth to remove any spillage so the lid seal is cleanly on the glass rim.

Finger tighten the ring portion of the lids firmly but not overly-tight.

Place jars in canner and process for 10 minutes according to the canner's manufacturer's directions.

After processing, remove the jars with jar tongs to rest on a clean towel.

When the jars have cooled enough to touch, the rings will most likely need to be tighten a bit.

As the jars cool you may hear the seals 'ping' as the seal creates a vacuum in the jar.

Allow the jars to rest on the counter up to 24 hours and then test for seal by pressing the center of the lid. (It should be down and not spring back.)

Place any jars in the refrigerator that didn't seal and use within 3 weeks.