Wash berries. Slice. Combine with sugar in a 4-quart
enameled or stainless steel pot. Let stand several hours
or overnight until natural juices form. Bring jam to
boiling. Stir very gently until sugar dissolves. Keep at
a moderate boil for 10 minutes. Add grated orange
rind and orange juice. Return to heat. Bring to boiling
again. Test for jelly state (220 F on a candy thermometer)
or when the liquid slides from spoon to form a large drop.
This will be about 3 minutes after jam returns to boiling.
Remove from heat. Skim off foam. Pour hot jam into hot,
sterilized jars. Seal according to manufacturer's instructions.

Store in a dark, cold place
 

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