4 c. crushed berries
7 c. sugar
1 pouch Certo fruit pectin

Boil jars on rack in large pot with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well.

Prepare fruit and measure fruit into a 6 to 8 quart pot. Measure sugar into separate bowl. Stir sugar into fruit. Mix well. Add 1/2 teaspoon butter. Bring mixture to full rolling boil over high heat, stirring constantly. Open Certo fruit pectin pouch and quickly stir contents into fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars immediately to 1/8" of tops. Wipe jar rims and threads. Cover quickly with flat lids. Screw threaded bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals.

Adding 1/2 teaspoon of butter will prevent foaming during cooking.