Ingredients:
4 cups raspberries or strawberries
4 cups of sugar
1/4 tea. ground nutmeg
1/2 of a 6 ounce package
(1 foil pouch) liquid fruit pectin
2 T. lemon juice
Directions:
Remove top caps from berries, crush berries.
Measure 2 cups. In bowl mix berries, sugar, and nutmeg. Let stand 10 minutes. Mix pectin and lemon juice. Add to bowl; stir for 3 minutes. Ladle into clean half pint freezer containers, leaving 1/2 inch space in containers. Seal then label. Let stand at room temperature till jam is set. Store up to 1 year in freezer. Makes 5 half-pints.
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