- 9 cups crushed berries (Blueberries, blackberries, raspberries, or boysenberries)
- 6 cups sugar
Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, jellying point depending upon whether a firm or soft jam is desired.
As mixture thickens, stir frequently to prevent sticking. Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.
Note: For seedless jams, crush berries and heat until soft. Press through a sieve and then add sugar and proceed as above.
Yield: 7-8 ½-pint jars.