|Blackberries/Raspberries / strawberries, caps removed||4 Cup (64 tbs)|
|Sugar||4 Cup (64 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Liquid fruit pectin||1 1⁄2 Ounce (1/4 Of 6 Ounce Package / 1 Foil Pouch)|
|Lemon juice||2 Tablespoon|
Crush blackberries, raspberries, or strawberries; measure 2 cups.
In large bowl combine 2 cups crushed berries, the sugar, and nutmeg.
Let stand for 10 minutes.
Combine pectin and lemon juice.
Add to the berry mixture; stir for 3 minutes.
Ladle at once into clean half-pint jars or glasses or moisture-vapor-proof freezer containers, leaving 1/2 inch head-space.
Seal and label.
Let stand for several hours at room temperature or till jam is set.
Store jam up to 3 weeks in refrigerator or 1 year in the freezer.