Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Wash, hull and pat dry berries then blend with immersion blender or mash with potato masher.

In an 8-10 qt. stainless steel pot add berries, Sure Gel, butter and lemon juice and bring to a boil.

When mixture comes to a rapid boil, add sugar and stir to mix well. Bring to a rolling boil and cook 1 minute.

Immediately put into sterilized jars. Be sure to wipe the top of jars with a damp cloth to insure sealing. Put on lids and turn upside down on flat surface (I put them on a towel) for 5-10 minutes. This helps them to seal. After that turn them right side up again and let fully cool for 1-2 hours.  After cooled, place in freezer.

Makes about 4-1/2 to 5 pints. I use this same recipe for any kind of berries or fruit.

*Note: do not add sugar until you have boiled the fruit with sure jell or it will not jell.
**If a jar doesn’t seal just place it in the frig to eat within a couple weeks.