Ingredients

This recipe relies only on the natural pectin in the berries.

9 cups crushed berries (can be blackberries, blueberries, boysenberries, gooseberries, loganberries, raspberries)
6 cups sugar

Directions

Combine berries and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to jelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch head space. Adjust lids and caps. Process 15 minutes in a boiling-water canner.

Options: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; measure pulp and proceed as above. Makes about 3 pints.