9 c. crushed berries (blackberry, blueberry, boysenberry, dewberry, gooseberry, loganberry, raspberry, youngberry)
6 c. 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 of soft jam is desired. As mixture thickens, stir frequently to prevent sticking.

Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 3 to 4 pints.

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.