This recipe is adjusted for a per-cup measure so that however many berries you have, you can make jam! Recipe works for blackberries, blueberries, raspberries, dewberries, youngberries, gooseberries, and loganberries.
Servings: variesPrep Time: 15 minutes Cook Time: 15 minutes BWB
Per each cup crushed berries (a single type of the berry listed, or a mix of berries), use 3/4 cup sugar. Use one package powdered pectin for up to a 9-cup batch.
Combine berries and pectin in a large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved, and return to a rolling boil. Remove from heat. Ladle hot jam into hot jars, leaving 1/4-inch headspace. BWB 15 minutes.
Note: You can make berry jam without pectin, if you prefer. Skip the pectin; combine the berries and sugar in the pot. Bring slowly to a boil, stirring until the sugar dissolves then cook rapidly to the gelling point, stirring constantly, and BWB 15 minutes.
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