Makes 5 or 6 half-pint jars.1 qt strawberries or blackberries (to make 2 c crushed) 4 c sugar 1 pkg powdered pectin 1 c water Note: If jam is too firm or tends to separate, stir. If it is too soft, bring it to a boil; it will thicken when cool. 1. Sort, wash, and drain berries. Remove tops. crush berries; place in a large mixing bowl. 2. Add sugar, mix well, and let stand 20 minutes, stirring occasionally. 3. Dissolve pectin in water; boil 1 minute. 4. Add pectin solution to berry mixture; stir 2 minutes. 5. Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top. cover containers and let stand at room temperature 24 hours or until jam has set. 6. Store up to 3 weeks in a refrigerator or up to a year in freezer. Once a container is opened, refrigerate and use within a few days.