My first canning in some time and definitely the first here in NJ. The last time I made jam I put it in pint and quart jars that were way too big. We'd open one and then throw a lot of it out (unless it was being used in baking). So, this time: 1/2 pint jars.
Easy as, well, jam:
0) Pick through and wash berries
1) Berries, lemon juice and spices into the pot
2) Squish it all up with your potato masher
3) Add pectin & bring to a boil
4) Add sugar & bring to a hard boil for a minute
5) Off the heat, into the jars
6) Process for 5ish minutes (I did 10ish for kicks)
7) Stick in basement and eat as needed
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