8 half pints
Cap and lightly crush the berries (this will allow the release of natural pectin in the berries, which isn’t much) in a large pot, toss pectin with berries, cinnamon and lemon zest, bring to a vigorous boil. boil for 5 minutes Add sugar, lemon juice and boil for 5- 10 minutes. Use a cold spoon or cold plate to test thickness. Dip spoon into jam, spread on a cool plate, and see how thick it becomes. Boil a little longer if necessary to achieve desired consistency. Let stand for a few minutes, to slightly cool ,this will keep your berries from floating to the top of the jar.
Ladle finished jam into jars, leave ¼ inch of space at top of jar. Clean outside of jars. Tighten lids securely but not overly tight. Place in canning pot, making certain the jar lids are covered by at least one inch of water, bring back to a boil and process for 5-7 minutes.
Remove and cool over night.
The use of pectin is actually optional; the trade off is longer cooking time, and almost doubles the amount of sugar. I use lemon juice to cut some of the sweetness. The addition of rose geranium or cinnamon is also optional. This adds a different dimension to the jam flavor
Nancy and Tim Bass - Sunburst Tomato