BERRY JAM

BERRY JAM 1 (20 oz.) bag unsweetened frozen berries (black, blue, raspberries or strawberries) 2 1/2 c. sugar 2 tbsp. lemon juice

Stir berries, sugar and lemon juice in preserving kettle over low heat until sugar dissolves. Increase heat and boil mixture rapidly, stirring often until jam thickens. Quickly skim off foam and pour hot jam to 1/8" from top of half pint, pint or 12 ounce home canning jar. Put dome lid on jar, screw band tight. For storing longer than several weeks, process 10 minutes in boiling water bath. Makes 1 to 1 1/2 pints.

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