The recipe is straight from the packaging inside the SureJell pectin. You can pick up the pectin from any grocery store. The ingredients are simple: berries, pectin and sugar. The equipment you'll need are 9- 1/2 pint canning jars with lids and screw bands (you can pick these up cheap from Wal-Mart), a canning pot with rack and lid (again, cheap at Wal-Mart) and a funnel and jar lifter. Aside from that, I keep a large towel and a coffee cup handy.... you'll see why in a moment.
When the fruit is at a full rolling boil, add in your sugar. I know that 7 cups of sugar is nearly mind-blowing, but resist the temptation to alter that amount. It's really a science here and if you change any part of it, the jam is not going to turn out the way you want it to. Trust me. If you're worried about eating all that sugar, just make the decision that you'll only enjoy the jam while on the treadmill.... that will even things out a bit.
So, add your sugar and stir until it's completely dissolved. You're still working over high heat here, so keep stirring until this mixture comes up to a full boil. Once it reaches that hot, bubbly, lava type boil, keep it there for exactly one minute, while stirring.
After the minute, remove the pot o' jam from the heat. At this point, I skim off the foam. I know that you can add a pat of butter to help knock down the foam, but I want to keep my jam dairy-free, so I just skim it off the top. Don't dare throw that foam away because it's really yummy. This is where the coffee cup comes in.... just put the foam in there and set it aside. You can use it on sandwiches or toast later when your kids ask "hey mom, is the jam ready?".
In exchange for your hard work and patience, pull out your toaster and a slice of bread. Grab the stock pot that the fruit mixture boiled in. If you try, you can probably get enough jam from the sides and bottom of the pan to enjoy on your toast. This is the first taste of your hard work.... enjoy with a cup of coffee!