Yields 7 to 9 cups jam. Gouedy recommends using Sure Jell Fruit Pectin and reading the package insert carefully, following the directions exactly as they are written.

5 cups fresh dewberries or blackberries, crushed with a potato masher. (Do not purée; you want some pulp)

1 box Sure Jell Fruit pectin

7 cups sugar

1. Put berries and pectin in large pot. Bring to a full rolling boil over high heat, stirring constantly to prevent burning.

2. Stir in sugar quickly and continue to stir, bringing back to a full rolling boil, and cook for 1 full minute.

3. Quickly ladle hot jam into prepared jars, keeping jar rims and threads clean.

4. Cover with the two-part lids and screw tightly. These should be waiting in very hot water.

5. Place jars in a large pot of boiling water. Water should cover the jars by 1 to 2 inches. Bring back to a gentle boil and heat for 10 minutes. This is to insure any bacteria is killed.

6. After the jars cool, you will hear a pop as the lids seal. If the lid springs back after jam is completely cooled, the lid didn’t seal and refrigeration is necessary.

Note: Be very careful when making this recipe. It is easy to have hot water or jam splash on your skin. Small children should not allowed near the cooking area.