Prepare the Beautyberries: Wash the American beautyberries thoroughly, removing any stems or leaves. Place the berries into a large pot. Mash the berries with a potato masher or the back of a spoon to release their juice.
Cook the Berries: Add the water to the mashed berries and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 5 minutes, stirring occasionally.
Strain the Mixture: After cooking, pour the berry mixture through a fine mesh strainer or cheesecloth to extract the juice. You should have around 3 cups of juice. Discard the pulp or save it for another use.
Add Sugar and Pectin: Return the strained juice to the pot. Stir in the lemon juice and fruit pectin. Bring the mixture to a boil over medium-high heat, stirring constantly. Once it reaches a full rolling boil, add the sugar all at once, stirring until it dissolves.
Boil the Jam: Bring the mixture back to a boil, and let it boil for about 1-2 minutes, or until the jam reaches the desired consistency. You can test this by placing a spoonful of jam on a cold plate and running your finger through it; if it wrinkles, it’s ready.
Jar the Jam: Using a ladle, carefully pour the hot jam into sterilized canning jars, leaving about ¼ inch of headspace. Wipe the rims clean with a damp cloth, then seal with lids and bands.
Process the Jars: Process the jars in a water bath canner for 10-15 minutes to ensure they are sealed properly. Let the jars cool before storing them.
