4 cups blackberries, raspberries, or strawberries with caps removed
4 cups sugar
1/4 teaspoon finely shredded lemon peel or orange peel
1/2 of a 6-oz package (1 foil pouch) liquid fruit pectin
2 tablespoons lemon juice
Crush berries. Measure 2 cups blackberries or raspberries, or 1-3/4 C strawberries. In a bowl combine berries, sugar, and lemon peel or orange peel. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture, stir for 3 minutes. Ladle at once into jars or freezer containers, leaving a 1/2 inch headspace. Seal; label. Let stand at room temperature about; 2 hours or till jam is set. Store up to 3 weeks in the refrigerator or 1 year in the freezer.
Makes 4 half pints (sixty-four 1 tablespoon servings).