The raspberry harvest has begun.....  So far we have made turnovers, liquor, vinegar, biscotti and now jam....  I am not a fan of pectin and found this recipe that was outstanding!   I have  read that it will work with other berrys since there is enough natural pectin in the seeds.

Old-Fashioned Raspberry Jam

by Eleanor Topp and Margaret Howard
The Complete Book of Year-Round Small-Batch Preserving

The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

Yield: Makes 4 cups

 
4 cups granulated sugar
4 cups raspberries

 
1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)

2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

3. Add warm sugar, (lavender flavor if you have it) return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.

4. Ladle into sterilized jars and process as directed for Shorter Time

Processing Procedure .