MCP Boysenberry Freezer Jam

• 3-1/2 cups prepared fruit (buy about 2 qt. fully ripe boysenberries)
• 1/4 cup juice from 2 lemons
• 1 box MCP Pectin
• 4-1/2 cups sugar, measured into separate bowl

1. Rinse clean plastic containers and lids with boiling water.
2. Dry thoroughly.
3. Crush boysenberries thoroughly, one layer at a time.
4. Sieve half of the berries to remove seeds, if desired.
5. Measure exactly 3 cups prepared fruit into large bowl.
6. Add lemon juice; mix well.
7. Stir pectin into prepared fruit in bowl.
8. Let stand 30 min., stirring every 5 min.
9. Gradually add sugar, stirring after each addition until well blended.
10. Stir additional 3 min.
11. or until most of the sugar is dissolved and no longer grainy.
12. (A few sugar crystals may remain.)
13. Fill all containers immediately to within 1/2 inch of tops.
14. Wipe off top edges of containers; immediately cover with lids.
15. Let stand at room temperature 24 hours.
16. Jam is now ready to use.
17. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
18. If frozen, thaw in refrigerator before using.

fully ripe boysenberries, lemons, sugar

Taken from www.kraftrecipes.com/recipes/mcp-boysenberry-freezer-jam-168325.aspx (may not work)