DIRECTIONS:

Using a potato masher, crush berries.

Measure 2 cups of crushed berries into a large bowl.

Measure exact amount of sugar into separate bowl.

Stir sugar into crushed berries. Mix well and let stand for 10 minutes. Stir occasionally.

Stir 1 box pectin and 3/4 cup water in small saucepan. Pectin may start out lumpy. Bring to boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit. Stir constantly until sugar is complete dissolved and no longer grainy, about 3 minutes.

Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.