| 1 | Combine berries 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 ?inch head space. |
| 7 | Adjust caps. |
| 8 | Let stand until set, up to 24 hours. |
| 9 | Freeze. |
| 10 | Yield: about 9 half pints. |
| 11 | Blackberry jam: follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-?cups. |
| 12 | Grape jam: follow recipe for red raspberry jam, except seeds are separated after heating concord grapes. |
| 13 | Crush grapes. |
| 14 | Simmer grapes without adding water until grapes have softened. |
| 15 | Put pulp through a colander or food mill before measuring. |
| 16 | Tart plum jam: follow recipe for red raspberry jam, except plums are pitted and put through a food chopper or blender before measuring |
