2 c. mashed berries
4 c. sugar
1 (3 oz.) pouch liquid pectin
2 tbsp. lemon juice

In a medium bowl, stir sugar into berries. Let stand 10 minutes until sugar dissolves, stirring occasionally. In another bowl, combine pectin and lemon juice. Add to berry mixture, stirring constantly 5 minutes. Ladle jam into 5 sterilized half-pint jars leaving 1/2 inch head space; seal. Let stand at room temperature until set. Freeze. Thaw before serving. Keeps 3 weeks in refrigerator or 1 year in freezer. Makes 5 half-pints.