4 c. blackberries, raspberries or strawberries, caps removed
4 c. sugar
1/4 tsp. lemon or orange peel
1/2 of a 6 oz. pkg. (1 foil pouch) liquid fruit pectin
2 tbsp. lemon juice

Crush berries, measure 2 cups black berries or raspberries or 1 3/4 cups strawberries in a bowl. Combine berries, sugar and lemon peel. Let stand 10 minutes.

Combine pectin and lemon juice. Add to berry mixture; stir for 3 minutes. Ladle at once into jars or freezer containers, leaving 1/2 inch headspace. Seal; label.

Let stand at room temperature about 2 hours or until jam is set. Store up to 3 weeks in refrigerator or 1 year in freezer. Makes 4 half pints.