Easiest Mixed Berry Jam

Method

1. I

   Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily).

2. II

   In a large pot, combine fruit and sugar.

3. III

   Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn).

4. IV

   After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon), remove from heat.

5. V

   Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water.

6. VI

   That's it! Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour.

7. VII

   NOTE: the Ball Blue Book calls for 9 cups of "berries" (i.e., blackberries, young berries, dew berries, etc.,) - six 12 oz. bags of mixed berries yields slightly less, but approximately that much.