Berry Jam

CategoryDifficultyIntermediate

Great recipe for the excess crop

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

1

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

2

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

3

As mixture thickens, stir frequently to prevent sticking.

4

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

5

Adjust caps.

6

Process 15 minutes in boiling water bath.

7

Yield: about 3 to 4 pints.

8

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.

Ingredients

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

Directions

1

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

2

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

3

As mixture thickens, stir frequently to prevent sticking.

4

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

5

Adjust caps.

6

Process 15 minutes in boiling water bath.

7

Yield: about 3 to 4 pints.

8

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.

Berry Jam