First, put the sugar into a bowl. Remove ¼ cup (50 mL) of the sugar and, in another small bowl, stir it together with the pectin crystals. Set both of these bowls aside.
Drop the mashed berries into a large bowl. Stir in the sugar-pectin mixture until combined, then let sit at room temperature for about 30 minutes, stirring once or twice. It will be thick and gooey.
Now add the remaining sugar and stir constantly for 3 minutes. Pack into freezer-safe containers leaving at least ¼ in. (0.5 cm) on top to allow for expansion. Cover with lids and let jam stand at room temperature for several hours (or overnight) until set. Place in freezer for storage, or refrigerate if you'll be using it within a few weeks. Is that not ridiculously easy?
Sorry, there is no nutrition information available for this recipe.