Wash, scald and dry containers and lids.
You can do this in your dishwasher or I put mine in a pot of boiling water for several minutes. Wash berries and remove stems.
Place in a large bowl.Mash berries with a potato masher or pulse a few times in a food processor.
I use the hand mash method because I like my jam to be a bit chunky.
Pour mashed berries into a measuring cup and make sure that you have exactly two cups. Measure whey low or organic sugar accurately by scraping a knife across a full cup to level. Place into a separate bowl. Combine sugar and berries in a large bowl and stir until thoroughly mixed. Let stand for 10 minutes (very important), stirring occasionally.Mix 3/4 cup water and one box Can-Jel into small saucepan.
Over high heat, bring to a boil and boil for exactly one minute, stirring constantly.Stir boiling pectin into fruit and stir for exactly THREE minutes.
A few sugar crystals will remain.
Quickly pour into prepared jars, wiping clean the top edge.
Fill to within 1/2 inch from the top.
Cover at once with lids.
Let stand at room temperature, untouched, for 24 hours.
This step is very important to ensure that the jam sets properly.
Store in the freezer and refrigerate after opening.