9 cups (2160 mL) crushed berries (blackberry, raspberry, boysenberry, loganberry, youngberry, etc.)
6 cups (1440 mL) sugar
Combine berries and sugar; bring slowly to boiling, 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 into hot jars, leaving 1/4 inch (6mm) head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Yield: about 3 to 4 pints.
Note: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; then add sugar and proceed as above.
