4 c. raspberries or strawberries
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

Remove caps from berries; crush berries. Measur 2 cups. In bowl, mix berries, sugar and nutmeg. Let stand for 10 minutes. Mix pectin and lemon juice. Add to bowl; stir for 3 minutes. Ladle into clean half pint freezer containers, leaving 1/2 inch head space. Seal; label. Let stand at room temperature until jam is set. Store up to 1 year in freezer. 5 half pints.