Makes: 10 jars (1/2 pint each) for $12. Prep: 10 minutes. Cook: 80 minutes.
1. Mix berries, sugar, juice in heavy 4-quart pot. Boil 1 hour 15 minutes; skim; stir often. Remove from heat. Stir 5 minutes.
2. Sterilize 10 half-pint canning jars, lids, bands according to manufacturers directions. Ladle jam into jars, with 1/4-inch headspace. Wipe rims; cover with tops; screw on bands.
3. Process jars in boiling water bath 10 minutes. Remove jars; test seals. Cool on rack. Check seals. Label, date, store in cool, dark place for up to several months.