How to Make Juneberry Jam

• 3 cups Juneberries

• 1 cup sugar*

• 1/4 cup lemon juice

• 1 tablespoon pectin

Instructions:

1. Rinse the Juneberries and remove any stems.

2. In a large saucepan, combine the Juneberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly.

3. Reduce heat to low and simmer for 15 minutes, or until the berries have burst and the mixture has thickened.

4. Stir in the pectin and cook for 1 minute more, or until the jam is thickened to your desired consistency.

5. Remove from heat and let cool for 5 minutes.

6. Ladle the jam into clean jars and seal.

7. Process the jars in a water bath canner for 10 minutes.

*You can adjust the amount of sugar to your taste. If you prefer a sweeter jam, you can add up to 1 1/2 cups of sugar.

Tips:

• To test if the jam is done, place a spoonful on a cold plate. If the jam doesn't run when you tilt the plate, it's ready.

• You can also add other fruits to your Juneberry jam, such as blueberries, raspberries, or strawberries.

• If you don't have a water bath canner, you can also store the jam in the refrigerator for up to 2 weeks.