• Add all ingredients to a 6-quart stockpot.
• Bring to a boil, turn heat to medium-low (or low if your stove runs hot) and simmer, uncovered, until berry mixture is slightly thickened, 45 to 50 minutes, stirring occasionally and more towards the end of cooking. TIP: Smash berries as needed with a potato masher to get a smoother, more consistent jam, especially when using fresh berries.
• Test jam for gel point using one of the tests:

  -Use an instant read thermometer and check for 221 degrees F (105 degrees C) which is the fruit setting point for jam. OR:

  -Dip a cold spoon into the jam and tip it gently. If it runs off in a sheet instead of liquid drips, it's ready. OR:

  -Place a small plate into the freezer for 10-15 minutes before testing. Add a spoonful of jam to the center of the plate. Leave it to cool a minute. Tilt it a bit and see if it runs off slowly; push jam with a spoon to see if it wrinkles.
• If not gelled, return to pot and continue cooking at a simmer for another 5 minutes. Repeat gel test as needed until gelling occurs.

To Freeze:

• Let jam cool until just warm.
• Ladle into freezer-safe containers and attach lids.
• Label with contents and date. Use within a year to year and a half.

To Can:

• Prepare water bath canner, 6 half-pint jars and lids.
• While fruit is still hot, fill jars one at a time with 1/4-inch headspace, wipe rims, attach 2-piece lids, and add to canner rack.
• Process the jars for 10 minutes (start timing when the canner comes to a boil). Turn off heat, remove lid, and let the jars sit in the canner for 5 minutes.
• Remove the jars to a towel-lined counter and let sit for 24 hours.
• Remove rings, test seals, and label with contents and date. Store in a cool, dark place.