The basic proportions for jam are 3/4 cup sugar for each cup of prepared fruit. 3 c. (600G) sugar

Wash the fruit thoroughly. Peel and remove cores, pits, stems, and seeds. Berries and small fruits may be crushed in the pan. Other fruits should be cut into small pieces. Measure the fruit before putting it into the pan. Cook until tender, adding just enough water to prevent burning. Add the sugar to the fruit, stirring until it dissolves. Boil rapidly until the jam is thick, stirring to prevent sticking. Test for the jellying point, using a thermometer, the sehhe test, or the freezer test. Pour into hot, sterilized jars and seal.

Since it's easy to over cook the jam, it's best to use a jelly thermometer when you make it. 3 c. (600g) sugar

Clean the raspberries, put them in a large pot, and crush them with a potato masher. Cook for 15 minutes to reduce the juices. Add the sugar and bring to a boil. Cook stirring until the mixture registers 214 degrees on a jelly thermometer. Skim off the foam and let stand until cool. Pour into hot, sterilized jars and seal.

Substitute 4 cups blackberries for the raspberries. If you prefer to remove the seeds put the cooked berries through a food mill or coarse sieve.

Use 3 cups raspberries and 1 cup currants.