Title: Berry Jams
Categories: Jam Fruit Preserve
Yield: 4 Servings

		Blackberry, blueberry,
		Boysenberry, Dewberry,
		Gooseberry, Loaganberry,
		Raspberry, Youngberry.
9 cup	s (2	160 mL) crushed berries
	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 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.

From: Ball Blue Book Shared By: Pat Stockett From: Fred Towner Date: 03-28-96

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