Use any containers, 1 pint or smaller with tight-fitting lids. Wash, scald and drain containers and lids; or use automatic dishwasher with hot (150° or higher) rinse water.
Thoroughly crush berries, one layer at a time.
If desired, sieve half of pulp to remove some of the seeds. Measure fruit (each batch above makes about 3 cups prepared fruit) into large bowl or pan. Thoroughly mix in sugar; let stand 10 minutes.
Mix water and fruit pectin in saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit. Continue to stir about 2 minutes. (A few crystals will remain).
Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set, then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in the refrigerator.
Makes about 7 Cups.
