By Tessie2



(Blackberry, Blueberry, Boysenberry, Dewberry, Gooseberry, Loganberry, Raspberry)
9 cups crushed berries
6 cups sugar

Combine berries and sugar. Bring slowly to a boil, 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 jam immediately into sterile, hot canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath. Note: For seedless jams, crush berries and heat until soft. Press through a sieve, then add sugar. Yield: 7 or 8 half-pint jars