4 c. fully ripe berries, cleaned and crushed
2 3/4 c. granulated sugar
1 pkg. Sure-Jell light pectin

Combine pectin with 1/4 cup of sugar. Gradually add pectin mixture to fruit, stirring frequently. Gradually stir in remaining sugar, stirring until completely dissolved. Ladle quickly into containers that have been rinsed in boiling water, filling to within 1/2 inch of tops. Cover at once with tight lids.

Let stand at room temperature overnight, then store in the freezer. Small amounts may be covered and stored in the refrigerator for up to 3 weeks. Makes about 6 cups of jam.