Here's the problem. In my head I wanted naturally sweetened jam. I didn't want to make 3:4 sugar-berry jam like most of the recipes call for. I most definitely didn't want Splenda jam. But I never picked up the hippy dippy book on preserving food I was supposed to get and the Google was not helpful in this regard. So we ended up running to Albertsons at 10 p.m., picking up a box of pectin and following the quick and easy recipe inside.
Hey, it was my first time. I should have called my mom.
I'm not going to give ya'all instructions here, because there is nothing innovative in my process. Next time I'll get a brand new process, and make my own sweet pectin from reduced apples and lemons or something. But for now, I got a bunch of jars of jam out of my garden and Albertsons.