By Marisa McClellan, Food in Jars
Makes 4 half pints
5 cups mixed berries (frozen are fine)
2 cups granulated sugar
2 Tbsp Mrs. Wages powdered pectin
Place berries in a large bowl. Whisk sugar and pectin together and sprinkle on top of berries. Let them sit until the juices start to run.
When you’re ready to cook the jam, scrape the sugared berries into a wide, non-reactive pot and bring to a boil.
Cook vigorously for 10-15 minutes, until the jam has thickened and the berries have broken down.
Funnel finished jam into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.
When time is up, remove jars from canner and let them cool on a folded kitchen towel.
When jars are cool enough to handle, test seals. Sealed jars can be stored in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and used promptly.