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1. In a large bowl, crush berries with a potato masher. Stir in sugar. Let stand for 10 minutes; stirring occasionally.
2. In a small saucepan, combine pectin and water. Bring to boiling; boil for 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir about 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices.
3. Ladle jam into clean half-pint freezer containers or jars, leaving 1/2-inch headspace; seal. Let stand at room temperature about 24 hours or until set.