4 cups blackberries, raspberries and/or mulberries, caps removed (I like to use a mixture of all three)
4 cups sugar
1/4 teaspoon lemon peel
3 ounce fruit pectin
2 tablespoons lemon juice
Crush the berries and carefully measure out 2 cups of the mixture. Combine the 2 cups of crushed berries, sugar and lemon peel in a bowl.
Let stand for 10 minutes to macerate.
Mix the pectin and the lemon juice. Add to the berry mixture and stir constantly for 3 minutes.
Carefully pour the mixture into jelly jars and cover with lids. Allow to stand at room temperature for 2 hours or until the jam is set. Freeze until ready to use.
Yields: about 2 pints