Preparation:

Wash berries and cook in saucepan over moderate heat until juice begins to flow and berries are sof Tbsp Run through a food mill to obtain juice and pulp.

Measure out 4 cups of juice and pulp mixture and place in preserving pot. Bring to a boil. Add sugar and cook over moderate heat until candy thermometer reaches about 220° F about 30 minutes.

Pour into jars and seal. Extra juice and pulp may be kept in refrigerator for 2 weeks or frozen for making another batch of jam later.

Servings: 6 half pints
Source:
Submitted by: Recipe Group Member
Date:

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