Prepare Fruit: Wash, hull (if needed), and crush fruit with a potato masher until chunky but smooth. Measure 3 ¼ cups exactly.
Mix Fruit & Sugar: In a large bowl, combine crushed fruit with sugar. Stir well and let sit for 30 minutes, stirring occasionally, until sugar dissolves.
Dissolve Pectin: In a saucepan, combine MCP pectin and water. Bring to a boil, stirring constantly for 1–2 minutes until fully dissolved.
Combine Mixtures: Pour hot pectin mixture into fruit-sugar mixture. Stir continuously for 3–4 minutes until well blended.
Fill Containers: Ladle jam into clean freezer-safe jars or containers, leaving ½ inch headspace. Seal with lids.
Set & Store: Let sit at room temperature for 24 hours to set. Freeze for up to 12 months or refrigerate and use within 3 weeks.
