Raspberry Jam

• 9 cups crushed raspberries 
• 6 cups granulated sugar 

Combine crushed raspberries and sugar; bring slowly to boiling stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, jellying point, depending on whether a firm or soft jam is preferred. Pour boiling hot into hot sterilized jars; seal. 

Yield: 3 to 4 (16 ounce ) bottles. 
Note: Recipe is good for blackberries, blueberries or gooseberries