Remove stems from berries; crush fruit or chop fine in a food processor
or blender. Measure into a 8 quart saucepan. Stir in lemon juice and
pectin. Bring to a full boil over high heat, stirring constantly;
immediately stir in sugar. Stirring constantly, bring to a full rolling
boil; boil hard 1 minute. Remove from heat and skim off foam with a
metal spoon, ladle at once into hot, sterilized jars leaving 1/4 inch
headspace. Wipe rims with a damp cloth and adjust lids. Process 15
minutes in a boiling water bath. Make 5 1/2 pints. Source: Miriam B.
Loo's Home Canning Guide.
