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Blackberry, blueberry, Boysenberry, Dewberry, Gooseberry, Loaganberry, Raspberry, Youngberry.
9 c (2160 mL) crushed berries
6 c (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.
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