Add sugar to crushed berries and mix thoroughly.

Let stand 10-15 minutes.

In small saucepan combine pectin crystals and water. Bring to a boil and cook and stir for one minute.

Combine with fruit mixture and stir a least three minutes.

Ladle into containers and cover tightly with lids.

Let stand at room temperature 24 hours.

Store in freezer. (Freezer jam is not shelf-stable, so for long-term storage, it must go in the freezer. Keeps for two weeks in the refrigerator or one year in the freezer.)

Notes: Stone fruit, cherries and blueberries also work well, though you may need to adjust the amount of sugar called for. Ensure you use a pectin that works with no-cook freezer jam and follow the specific instructions.