Place seven clean 1-cup (250 ml) mason jars in a boiling water canner; fill with water, cover and boil hard 20 minutes to sterilize jars. Boil snap lids five minutes to soften sealing compound. Keep jars and snap lids in hot water until ready to use.
Thoroughly wash berries. Pulse in a food processor, or finely chop, one layer at a time. Measure 4 ½ cups.
Measure sugar and set aside. Combine prepared berries and lemon juice in a large, deep stainless steel saucepan. Whisk in fruit pectin until dissolved.
Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard one minute. Remove from heat; skim foam.
Ladle into hot sterilized jars to within ¼ inches of top rim. Remove air bubbles with a non-metallic utensil. Wipe jar rim clean, then centre snap lid on jar. Apply screw band securely until finger tip tight. Place jar in canner.
Cover canner; return water to a boil and process jam for 15 minutes.
Remove jars without tilting. Cool upright, undisturbed for 24 hours; do not retighten screw bands.
After cooling, check jars seals to ensure they curve downward. Yields: seven 1-cup jars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers Association - Experience the Taste of Manitoba