Here's the recipe I use....works with whatever berries you have.
nd of course using frozen berries you won't have to crush them.
Linda c

Here is a link that might be useful: berry jam

Our family makes tons of jams every year using a foolproof basic recipe:
9 cups fruit (whole berries or cut up if using apricots, etc)
6 cups sugar
juice of one lemon

Place cut fruit, sugar and lemon juice into large deep pot. Stir. Allow to sit for 30 minutes or so until teh sugar has started to draw juice from the fruit (this ensures that the sugar doesn't burn when you first turn on the heat. Turn heat on low/med and stir, scraping bottom fairly often (I use a silicone spatula) until syrup forms and starts to boil. Simmer gently until it thickens and starts to set up (put saucer in freezer for a while. drop a half teaspoon of the liquid onto cold saucer, if it sets up and allows you to draw a finger through it - it is done). Ladle into clean jars and process in a water bath canner for 12 minutes. Remove and sit on counter with a dishcloth covering and let sit overnight. Test for seal. Note --- the jam when poured into the jars is like a thick syrup -- but very liquidy. If you boil until it looks like jam - once it is processed, you will have rubber! Better to err on loose jam (which is still delightful and can also be sued as ice cream/cake topping or on pancakes) then to over cook. Enjoy -- we have won many prizes with this simple recipe -- especially for our apricot jam!

Thank you both so much!