4 c. blackberries, or strawberries, caps removed
4 c. sugar
1/4 tsp. ground nutmeg
1/2 of a 6 oz. pkg. (1 foil punch) liquid pectin
2 tbsp. lemon juice

Crush fruit, measure 2 cups. In a large bowl combine the 2 cups crushed fruit, the sugar and nutmeg. Let stand 10 minutes. Combine pectin and lemon juice. Add to the berry mixture; stir for 3 minutes.

Ladle at once into clean half-pint jars or moisture-vaporproof freezer containers; leave a 1/2-inch head space. Seal and label. Let stand for several hours at room temperature or until the jam is set. To store, refrigerate the jam up to 3 weeks, or freeze up to 1 year. Makes 5 half-pints.