Bearberry Jam

Bearberries can be picked when fully red
and can be eaten fresh or dried.
Though they are a bit bland when eaten raw,
the berries make good substitutes
in any dish calling for cranberries.

Ingredients:
2 quarts whole bearberries
3 ounces liquid pectin
Granulated Sugar
Sterilized hot jelly jars

Directions:
Wash the berries thoroughly and put
in a medium-sized saucepan.
Cook on medium heat, stirring constantly
until tender - about 5 minutes.
Strain in a strainer, then measure
by cupfuls and return to the saucepan.
Add an equal amount of sugar in cupfuls
to the saucepan and mix well.
Bring to a boil, stirring, and add pectin.
Continue stirring for one minute and remove from heat.
Pour mixture into sterilized hot jelly jars and seal.
Store in a cool, dark place and use as needed.