6 quarts rinsed, hulled berries
Crush berries well in large canning kettle, adding 1 cup water if seedless jam is desired. Bring to full boil, stirring well. Boil until berries are soft; put through food mill then, for seedless jam, strain through fine sieve to remove as many seeds as possible. Measure product into clean kettle, adding an equal amount of sugar. Stirring until sugar dissolves, bring to a rolling boil. Stir as mixture thickens. Remove from heat, skim any foam off and continue stirring as product thickens more. Ladle into hot sterilized jelly jars, leaving 1/4-inch headroom. Clean rims, seal and process in boiling water bath for 5 minutes. Cool upright overnight before checking seals.
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