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

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

FREEZING: Ladle at once into clean jars or moisture-vapor proof freezer containers, leaving a 1/2-inch headspace. Seal; label. Let stand several hours at room temperature or until jam is set. Store up to 3 weeks in refrigerator or 1 year in freeze. Makes 5 half-pints.