By Tessie2



Berry Preserves

Use blackberries, Red Raspberry, Black Raspberry, & Loganberry
2 pounds of berries
4 cups sugar
Combine berries and sugar; let stand until juices begin to flow, about 10 minutes. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 4 half-pints.