Mixed Berry Jam

With the last of the berries at the farmer's market a few weeks ago I decided to give mixed berry jam a go one last time.  Timing in this recipe is everything, and I've learned not to question the recipe, but to just listen, and do.  I ruined my first few attempts with using classic pectin because I felt the boiling jam didn't look done.  Low and behold, once it cooled it was as solid as a rubber ball. 

So below, the simple recipe for mixed (or any) berry jam.  

Ingredients:
8 cups berries (I used equal parts raspberries, blueberries, and blackberries)
4 cups granulated sugar
3 Tbsp classic pectin
2 Tbsp lemon juice

Prep glass jars and lids for canning (this recipe filled 12 x 4oz jars, a great size for gift-giving).
In large bowl, using a potato masher, smash berries.
Mix berries, sugar, and pectin into non-reactive pot and stir until sugar is mostly dissolved.
Bring mixture to a boil, and continuously stir for approx 10-12 minutes.
Add lemon juice and continue stirring for 5-6 more minutes (foaming should have subsided).
Use the spoon test (explained in last month's blueberry jam recipe).
Remove from heat and ladle into jars.
Can away.

This recipe is fantastic mixed in with plain [Greek] yogurt (and granola).