Berry Jam without added pectin


Quantity: 7 or 8 half-pints

Jar size: Half-pints or pints


9 cups crushed berries 
6 cups sugar


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2. Wash berries before crushing. Combine berries and sugar.

3. Bring slowly to a boil, stirring occasionally until sugar dissolves.

4. Once sugar is dissolved, cook rapidly to, or almost to, the jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking.

6. Remove from heat and fill hot jam into hot, sterile jars, leaving ¼-inch headspace.

7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

NOTE: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; then add sugar and proceed as above.

Processing time:

Processing Times for Boiling Water Canner

Processing Times for Boiling Water Canner



Process Times at Altitudes of:



Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min

Source: So Easy to Preserve, 5th ed. 2006.