Black Raspberry Jam

4 cups prepared fruit (about 3 pt. fully ripe red raspberries) 3-1/2 cups sugar, measured into separate bowl 1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin 1 cup water RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press 1/2 of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.

MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute or until well blended.

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Strawberry Freezer Jam

2 C crushed strawberries
4 C sugar,
3/4 C water
1 box Sure Jell fruit pectin
Rinse clean 5 1 cup plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measuring exactly 2 cups prepared fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. A few sugar crystals may remain. Fill all containers to within 1/2" of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. jam is now ready to use.