Makes about 4 (8 oz) half-pint jars  

Using agave syrup in jam allows all the juicy fruit flavor to burst through with just a hint of sweetness. 

Ingredients 

• 4 cups crushed mixed berries, from fresh or thawed frozen
• 1 ½ Tbsp bottled lemon juice 
• 3 Tbsp Ball RealFruit™ Low or No-Sugar Needed Pectin
• ¾ cup agave syrup

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. 
2. Place crushed berries and lemon juice in a saucepan. Sprinkle pectin evenly over berries and bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Whisk in agave syrup. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.