9 c. crushed berries, any 3 of strawberries, raspberries, blackberries, or boysenberries (fresh or frozen)
6 c. sugar

Combine berries and sugar. Bring to a boil. Stir occasionally until sugar dissolves. Cook rapidly to a jellying point. As mixture thickens, stir to prevent sticking.

Pour into 3 or 4 hot-scaled canning jars, leaving 1/4 inch head space. Seal with lids. Process 15 minutes in a boiling water bath.