Four Berry Jam

Directions

1. 1
   Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc).
2. 2
   Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved.
3. 3
   Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed).
4. 4
   Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down).
5. 5
   Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much.
6. 6
   Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
7. 7
   Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour.
8. 8
   After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes.
9. 9
   Store jars in a cool, dark place until ready to use; use within 1 year.