|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.
Serving size: Complete recipe
Calories 3362 Calories from Fat 27
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.4 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6.3 mg0.3%
Total Carbohydrates 863 g287.5%
Dietary Fiber 31.8 g127.2%
Sugars 828.5 g
Protein 8 g16.4%
Vitamin A 24.8% Vitamin C 224.7%
Calcium 17.9% Iron 20.5%
*Based on a 2000 Calorie diet