4 cups crushed berries

3 to 3 2/3 cup sugar

1/4 teaspoon salt

Directions:

Examine berries for stems, insects, mashed or moldy ones. Rinse under cool running water. Drain, crush and measure berries into kettle. Stir in sugar and salt.

Cook over low heat until juice runs freely, then boil rapidly. Cook, stirring frequently, until jam thickens. Skim off foam quickly. Pour hot jam to 1/8-inch of top of jar. Wipe top and threads of jar; seal. Process in boiling water bath for 10 minutes to complete seal.

All varieties of blackberries, blueberries, raspberries or strawberries may be used.