Preparation

• Put berries in a large stock pot. Pour ¼ pound sugar over berries and stir well. Let sit at room temperature for at least 1 hour or up to 24 hours.

• Add remaining sugar to pot and stir well. Bring pot to a full boil over medium heat, stirring from time to time with a wooden spoon. Periodically mash the berries using the spoon or a potato masher. Stir and cook until mixture falls from spoon as a dribble instead of running off the spoon.

• Ladle the jam into clean ½-pint jars. Cool, cap and store in the refrigerator for up to 6 months.