Berry Jam


August 13, 2015

Great recipe for the excess crop


9 cups (2160 mL) crushed berries (blackberry, raspberry, boysenberry, loganberry, youngberry, etc.)

6 cups (1440 mL) sugar


1Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves.

2Cook rapidly to, or almost to, jellying point, depending upon whether a firm or soft jam is desired.

3As mixture thickens, stir frequently to prevent sticking.

4Pour into hot jars, leaving 1/4 inch (6mm) head space.

5Adjust caps.

6Process 15 minutes in boiling water bath.

7Yield: about 3 to 4 pints.

8Note: 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:, which has lots of blackberry and raspberry recipes.