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9 c Gooseberries; crushed
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 or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars. Adjust caps and process 10 to 15 minutes in a boiling water bath.
This recipe will also work for blackberries, blueberries, dewberries, loganberries, raspberries, and youngberries.
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