Once your berries are clean and ready to process using the method used (here) you are ready to make jam. For making jam you can prep your berries at the same time you prep your whole berries for freezing and store them in the fridge overnight.
This instant pectin requires no cooking and takes literally minutes to prepare once the berries are prepped. I especially like this brand because it calls for waaaaay less sugar than any other brands I've used. They've changed their recipe this year, and I'm not sure if I'll keep using this brand or spring for another more natural brand when I make raspberry jam later this month. The process for all berry jams is the same, so substitute whatever fruit you have on hand.
I make two batches at once without any problem. You mix together the pectin and sugar or splenda. 4 cups fruit to 1.5 cups sugar. I even used 5 cups fruit and it turned out great.
Mash the berries to the consistency you enjoy. We like ours a little chunky for added berry flavor.
Combine the berries and the pectin mixture and stir for three minutes.
Ladle your jam into any freezer worthy container you have on hand. I like wide mouth pint jars, but if you have a smaller family you could use smaller jars. Place the jars in the freezer after 30 minutes. When you are ready to use the jam pull it out of the freezer and store it in the fridge for easy usage. This jam tastes like berries instead of sugar, which I love.
We use our jam in the usual ways, but also as a sweetener for homemade yogurt and smoothies. A double batch of jam took me one hour. I made two double batches and ended up with 13 pints of jam. My total time including set up, berry prep, and clean up was 1 hour and 30 minutes.