4 C. crushed fresh berries
4 1/2 tbsp Ball® RealFruit™ Classic Pectin
3 C. of sugar
6 Ball® 8 oz (Half-Pint) Jars
1 Ball® Canner with Canning Rack, or large stockpot
Ball® Utensil Kit (includes funnel, headspace tool, and jar lifter)
8 qt. saucepan
1 Wooden Spoon (for stirring)
Wooden cutting board
Find out what you need to know to get your jars ready before using them.
Fill a large saucepan, stockpot, or canner halfway with water. Be sure your canning rack is resting on the rim of the pot or on the bottom of the canner. If you are not using a canner, you can place the tops of the lids at the bottom of your pot to allow for water to get underneath. Turn up the heat to warm your jars.
If a glass stove top is present, you should take precautions.
Place one layer of berries in a 9x13 dish. Crush berries with a potato masher or fork. Remove crushed berries & place in a measuring cup or bowl. Repeat until you have 4 C. prepared crushed berries.
Combine berries and pectin in an 8 qt saucepan. Bring the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Add 3 C. of sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard for 1 minute, and keep stirring constantly.
Using the Ball® jar lifter, remove one hot jar at a time, emptying the water inside the jar as you lift. Place hot jar on a wooden cutting board or dish towel, for safety.
Fill the mixed berry jam into a hot jar, using a funnel. Be careful not to overfill the jars and use a towel to hold the hot jar steady.
Fill until you’re left with 1/4 inch headspace. Remove extra air from the jars with the small, flat end of the headspace tool or a silicone spatula.
Repeat until all jars are filled, with lids on properly, and back in your canner or pot. If you don’t have enough jam to fill a jar, DO NOT process that jar. Just let it cool, put it in the fridge, and consume within 2 weeks.
Lower the canning rack with jars into the water, until the jars are covered by 1-2 inches of water. Place the lid on your pot and adjust heat to bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude. Turn off heat, remove the lid off the canner or pot, and let jars stand for 5 minutes in the hot water. Remove jars with Jar Lifter and cool.
Recipes are written for altitudes up to 1,000 feet above sea level. The chart below should help you adjust your process time.
1,001 - 3,000
3,001 - 6,000
6,001 - 8,000
8,001 - 10,000
Leave jars undisturbed for 12-24 hours. DO NOT retighten bands, this may interfere with the sealing. Do the flex test and then wipe the outside of the jars and lids. Label with date canned and store in a cool, dry, dark place for up to 1 year!