Put berries in a large stock pot. Pour Πpound sugar over berries and stir well. Let sit at room temperature for at least 1 hour or up to 24 hours.
Add remaining sugar to pot and stir well. Bring pot to a full boil over medium heat, stirring from time to time with a wooden spoon. Periodically mash the berries using the spoon or a potato masher. Stir and cook until mixture falls from spoon as a dribble instead of running off the spoon.
Ladle the jam into clean œ-pint jars. Cool, cap and store in the refrigerator for up to 6 months.
1 pound washed, stemmed Juneberries
¾ pound sugar, divided
¾ pound sugar, divided
This article appears in Jun 1-30, 2009.