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Combine fruit and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 min. in boiling-water bath. Yield: about 3 pints If seedless jam is preferred (as you can use this recipe for Blackberry, Boysenberry, Dewberry, Gooseberry, Loganberry, Blueberry & Youngberry as well) crushed berries may be heated until soft and pressed through a sieve or food mill; measure pulp and proceed as above. If you don't have a jelly thermometer you can put a little jam on a chilled plate, place it in the freezer until it reaches room temperature. If the mixture is set, it is ready to can. Or if the mixture sheets (instead of drips) off of a spoon it is ready to can.
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