Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring frequently. Stir in the sugar and lemon juice. Return the mixture to a full rolling boil and boil for exactly 1 minute, again stirring frequently.
Remove from the heat and skim off any foam with a thin metal spoon.
Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil. Process 10 min.
Remove jars and place them upright on a towel to cool completely. After jars cool, check seals by pressing the middles of lids with your finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Refrigerate this jam after opening when not in use.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring frequently. Stir in sugar. Return the mixture to a full rolling boil and boil exactly 1 minute, again stirring frequently.
Remove from the heat and skim off any foam with a thin metal spoon.
Ladle immediately into the prepared jars, filling to within ½ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
After the initial 24-hour resting time, keep jam refrigerated or frozen when not in use.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Generally we include a Metric conversion button for those of you who prefer to weigh ingredients as well as for those of you who live outside of the U.S. The button is there for the conversion of the pectin and the amount of fruit to purchase. However when you measure the crushed fruit for the jam itself, it’s best to use a 8-ounce dry measuring cup to ensure success.
This recipe yields 96 1 tablespoon servings or 48 ounces of jam. The number of jars that it makes will depend on the size of your jars. The jars pictured in this post are 6-ounce jars so I got 8 jars of jam.