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BERRY JAM

Type of Recipe: Jams, Jellies, Preserves

Difficulty: Easy

List of Ingredients:
9 cups (2160 mL) crushed berries (blackberry, raspberry, boysenberry, loganberry, youngberry, etc.)
6 cups (1440 mL) sugar

Directions:

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 hot, 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.

Source:
www.justberryrecipes.com, which has lots of blackberry and raspberry recipes.

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