Use a mix of berries such as strawberries, raspberries, and blackberries. Frozen berries should be thawed in a bowl to collect the juice, or use fresh berries for enhanced flavor.

Rinse fresh berries in a colander under running water. Skip this step for frozen berries to retain maximum flavor.

Remove stems from strawberries and blueberries. Use a sharp knife for strawberries and your fingers for other berries.

Use a potato masher to crush the berries into small pieces. Measure out 4 cups of crushed berries for the recipe.

Wash jars in hot, soapy water and inspect for damage. Sterilize jars in the canner with boiling water. Warm lids in a small saucepan to soften the adhesive.

Combine 3 cups of sugar with optional spices (1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp clove). Measure 4½ tablespoons of powdered pectin separately.

In a stainless steel pan, combine crushed berries and powdered pectin. Bring to a boil over medium-high heat, stirring constantly to prevent burning. Continue until a rolling boil is achieved.

Stir in the sugar and spices all at once. Bring the mixture to a hard boil, stirring continuously for 1 minute.

Dip a cold spoon into the jam. If the jam drips off slowly and doesn’t run like water, it’s ready. Remove from heat immediately to prevent setting in the pan.

Using a jar lifter and canning funnel, fill the sterilized jars with jam, leaving ½ inch of headspace.

Wipe the rims of the jars with a damp paper towel. Place lids on jars and screw on rings until finger-tight.

Place filled jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes (adjust time for elevation if necessary).

After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Remove and place upright on a cooling surface. Let them rest for 24 hours.

After 24 hours, press the center of each lid. If it doesn’t pop back, the jar is sealed. Label and store sealed jars in a cool, dark place. Unsealed jars should be refrigerated or frozen.