1/2 cup granulated sugar
2 tablespoons instant pectin (see Cook's Note)
Pinch fine salt
2 cups mixed berries, such as blackberries, raspberries, blueberries and stemmed strawberries
2 teaspoons fresh lemon juice
Instant pectin is powdered and best used for freezer jams because it doesn’t require any cooking or heat to activate. Instant pectin should not be used interchangeably with classic pectin, as classic requires more sugar and heat to achieve a nicely set jam. When jarring the jam, leave 1/2 inch of room at the top of the jar for expansion when freezing.