4 c. raspberries, blackberries, loganberries, or elderberries
3 c. sugar

If the berries are tart, use a scant cup of sugar to 1 cup of fruit. Stir and cook over low heat until the sugar is dissolved.

Simmer and stir frequently from the bottom, to keep them sticking. Cook until a small amount dropped on a plate will stay in place. Pack while hot in hot sterilized jars.