Heat a large water bath canner filled with enough water to cover half pint sized jars by 1 inch. Fill a small saucepan with water, place lids (not rings) in water. Bring to a simmer for 5 minutes then turn heat to low to keep lids warm.

Place all the ingredients EXCEPT the pectin into a large stock pot. Stir to combine and then heat over medium high heat to bring to a gentle boil. As it begins to warm up use a potato masher to smash the berries slightly to expedite the release of their juices.

When the jam mixture begins to boil, turn heat down to medium. Gently simmer for 20-30 minutes, or until berries have broken down and liquid has reduced slightly and shows signs of thickening naturally, stirring often to prevent sticking and burning.

After jam begins to thicken naturally, add the pectin. Sprinkle the pectin over the top of the jam while stirring constantly to mix in completely. Bring jam back to a boil for 10-15 more minutes to fully activate the pectin, stirring even more frequently than before.

After 10 minutes place about a tablespoon of jam on a plate and place in the freezer for a couple minutes. Remove plate, run your finger through the jam and turn the plate sideways. If the trail made with your finger stays put with minimal to no running, your jam is ready. If the jam runs you will need to add a second box of pectin and boil 10 more minutes.

When your jam is ready, remove from heat and set aside while you sterilize 7 half pint jars in the water bath. Place jars in the rack of the canner and lower down into water carefully ensuring they all fill with water. Place lid on canner and boil for 10 minutes. When time is up, lift rack out of water using hot pads/oven mitts and remove jars, ensuring to drain the water and place them on a clean dish towel open end up.

Using a canning funnel carefully fill hot jars with hot jam to 1/4" of head space. Insert a thin spatula, jar scraper, or knife down between the jam and inner wall of the jar, gently running around the entire circumference to remove any trapped air bubbles.

Clean each room with a damp paper towel or dish cloth to remove any jam that may have dripped while filling. Place one sterilized lid on each jar. Place one ring over each lid and tighten just finger tight. Do not crank down/over tighten or the lids may not seal.

Place the jars of jam evenly spaced into the rack of the canner, carefully lower the rack down into the water and close the lid. Once water is boiling again, set timer for 15 minutes for proper processing time.

When time is up, lift the rack out of the water using hot pads/oven mitts. Carefully remove each jar with the jar grabbing tool and transfer to the clean dish towel. As the jam begins to cool you'll start hearing the "ping" of each lid as it seals. Let the jam sit undisturbed for 12-24 hours to fully set and ensure lids have a chance to seal.

After the 12-24 hours, check each lid for a good seal by pressing down in the center. If any of them give and pop back the seal didn't take. You will need to refrigerate any jars that didn't seal. The rest can be stored in the pantry for up to one year. Spread on all your favorite things you spread any other jam on and enjoy!