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Crush your berries to the desired texture. If you want more of the fruit integrity, don't crush them very much. Sprinkle very lightly with some sugar so that they will start forming a juice. Measure 5 cups of fruit and juice in a non-aluminum heavy pot. Add 5 cups of sugar and mix well. On a medium to high heat (don't use a real high heat as this will scorch the fruit and leave an awful taste in the jam) bring the mixture to a good heavy boil. Remove any scum that forms. Add one package dry pectin and stir in well. Keeping the mixture in a good boil, cook until the jam has reached the jelling point. To test for jelling stir down the mixture with a thin spoon such as a metal serving spoon, remove and holding the spoon at almost a straight angle down, let the jam slide off the spoon. If the last two or three drops come together to form a sheet and sheet off the spoon the jam has reached the jelling point.) Have your sterilized bottles ready along with the lids and rings simmering in hot water. Pour the jam into the jars, wipe the rims and seal. The current USDA recommendations are to process the jam in a hot water bath for 10 minutes for pints and to use the two part lids to seal and to not use pectin to seal the jars.
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