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1
Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)
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2
Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
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3
Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
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4
Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
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5
Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
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6
The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
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7
The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
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8
If you don't want to process I see no reason why you can't just put in jars or containers and freeze.
