This recipe is taken from the Sure Jell Fruit Pectin package for the Less Sugar Needed variety. You 
should follow the recipe on the package for the type of pectin you use for canning. This recipe is printed 
in a slightly different format for your convenience in jam making!
Equipment Needed
Large measuring cup
Deep pot for processing jars
1 case of 12 half pint jelly jars (or 6 pint jars) with new lids
1 canning funnel
1 large saucepan for cooking jam
Food processor or potato masher
6 ½ cups chopped berries (Start with about 5 pints or 10 cups fresh berries, with some red or under ripe
½ cup water
4 ½ cups sugar
3 Tablespoons lemon juice
1 package Sure Jell low sugar pectin
½ teaspoon of butter or margarine
Bring boiling water canner, half full with water, to simmer.
Wash jars and screw bands in the dishwasher. Place washed jars, bands and lids in hot water until ready 
to use, or keep in the dishwasher to keep hot until ready to use. Drain well.
Process berries in food processor with pulse to chop. DO NOT PUREE. Jam should have bits of fruit. Or
mash with a potato masher.Measure exact amount of chopped or mashed fruit into a 6 or 8 quart saucepan. Stir in lemon juice and 
Measure exact amount of sugar into separate bowl. Do not reduce sugar or use sugar substitutes.
Mix ¼ cup sugar and pectin in a small bowl. 
Stir sugar and pectin into fruit. Add ½ teaspoon butter or margarine to reduce foaming if desired.
Bring mixture to full rolling boil (that doesn’t stop bubbling when stirred), on high heat, stirring 
Stir in remaining sugar quickly. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. 
Remove from heat. Skim off foam.
Ladle quickly into prepared jars, filling to 1/8 inch of top. Wipe jar rims and threads, cover with the two 
piece lids. Screw bands on, and place into boiling water bath, using canner rack or tongs. Water must 
cover jars by 1 to 2 inches. Add boiling water if needed. Bring water to gentle boil. Process Jam 10 
minutes. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not 
sealed, and refrigeration is necessary. 
Let stand at room temperature 24 hours. Store in cool, dark place. Refrigerate after opening.