Sort, wash, stem and drain berries. Crush and measure.
Place in kettle or large saucepan, mix thoroughly with sugar.
Bring to a boil and boil, stirring constantly, until sugar dissolves and gel stage is reached. Remove from heat and skim off foam.
Pour into hot sterilized glass jars and seal immediately.
Note: Gel Stage is reached with most jams on a candy/jelly thermometer between 221 degrees F and 230 degrees F. Take reading carefully. Make sure mixture is stirred thoroughly and thermometer is not touching bottom of kettle/saucepan.
