Strawberry jam 1

1. Combine berries; lemon juice (if needed) and sugar.
2. Let stand about 20 minutes, stirring occasionally.
3. Combine pectin and water in a small saucepan.
4. Bring to a boil; boil 1 minute stirring constantly.
5. Add pectin to fruit mixture; stir 3 minutes.
6. Pour into can or freeze jars, leaving ½ inch head space.
7. Adjust caps.
8. Let stand until set, up to 24 hours.
9. Freeze: yield: about 6 half pints.
10. Cherryi jam: follow recipe for strawberry jam, except sour cherries are pitted and put through a food chopper before measuring.
11. Apricoti jam: follow recipe for strawberry jam, except 1 tsp. powdered citric acid is added to the finely mashed apricots.
12. Mild plum (prune jam) follow recipe for strawberry jam, except plums are pitted and put through a food chopper before measuring.