Directions

1. Wash and hull your berries.
2. Crush with a potato masher and reserve all of the juice. If you don’t like chunks of fruit, mash more thoroughly or use an immersion blender to blend smooth.
3. Follow the instructions on the pectin package. Combine sugar with pectin, and stir in prepared berries.
4. Stir for 3 minutes and ladle into clean jars leaving ½ inch headspace. Let stand about 30 minutes until thickened, then refrigerate for up to three weeks or freeze for 6 months.