Based on both this epicurious recipe and this NCHFP recipe.
Ingredients
- 9 cups crushed berries
- 6 cups sugar
Instructions
- Sterilize canning jars in by boiling for 5 minutes. Heat lids and rings.
- Warm the sugar in the oven at 250°F for 15 minutes.
- Wash berries if fresh. Begin heating over medium heat while stirring and crushing.
- Add sugar and stir constantly until the sugar dissolves.
- Once sugar is dissolved, cook rapidly to, or almost to, the jellying point of approximately 220°F, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking.
- Remove from heat and fill hot jam into hot, sterile jars, leaving ¼-inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Process in a Boiling Water Canner for 5 minutes.