Instructions

First wash your berries and place in a large saucepan. I make sure and put all the not so ripe ones in. They are the ones that are a little red and pass by when you are just eating them. Then coursely mash them up. I found that just squishing them with my fingers works the best.
Next add your sugar. One of the first rules of jam is do not reduce the sugar that the recipe calls for. BUT I can not imagine why there needs to be more sugar than berries. I use 3 cups of sugar {which is still a lot I know} and it turns out really good. I would imagine that it sets up a bit more with 4 cups of sugar but we are not picky.
Stir constantly over medium heat until thick and bubbly. Then cook it a minute or two more. Remove from heat and add in the ginger and lemon juice. If you can, buy the crystallized ginger from a bulk section. It is WAY cheaper.
Let sit for 10 minutes. Or until you remember that your jam is sitting there waiting to be finished. Then stir in the liquid pectin. Ladle into jars and let stand on the counter for 24 hours.