Per each cup crushed berries (a single type of the berry listed, or a mix of berries), use 3/4 cup sugar. Use one package powdered pectin for up to a 9-cup batch.

Combine berries and pectin in a large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved, and return to a rolling boil. Remove from heat. Ladle hot jam into hot jars, leaving 1/4-inch headspace. BWB 15 minutes.

Note: You can make berry jam without pectin, if you prefer. Skip the pectin; combine the berries and sugar in the pot. Bring slowly to a boil, stirring until the sugar dissolves then cook rapidly to the gelling point, stirring constantly, and BWB 15 minutes.