Pectin-free Raspberry Jam

I made Raspberry Jam and now I just need some homemade bread to put it on. Nice and warm from the oven, please! Here's the recipe in case you want to make some for yourself. It's easy. I promise.

9 cups crushed berries I pureed them in my food processor, but you could use a blender or potato masher. I bought 6 (12 oz.) containers of berries and we had some leftover to eat. The kids already ate all of them--little berry monsters!!!

6 cups sugar Yes, this is a lot of sugar but it's not like you are going to be drinking the stuff. You might want to, but don't. 

1. Bring the berries and sugar to a boil on the stove top while stirring. Continue cooking 10+ minutes to gelling point and keep stirring. Remove from heat. 
2. Ladle jam into warm, sterilized pint or half pint jars. Get the quilted ones if you want it to be pretty. 
3. Warm up the lids in hot water (to help them seal) and place them on top of the jar. Make sure you wipe away any jam that got on the jar. If it's sticky where the lid goes it won't seal. 
4. Place the jars in a water bath canner (or big soup pot). You need enough water to cover the jars by a few inches. Place the lid on the pot and wait until it reached a rolling boil. Once it does, set your timer for 15 minutes. 
5. Remove the jars and let them sit for 24 hours (until completely cool). You'll start hearing little popping noises. That means the jars are sealing! 
6. After they have cooled press down in the center of each jar. If it moves then it didn't seal. If there isn't any movement then you are good to go! The jam won't be as thick as if you used pectin, but it does set up more in the fridge. Whenever you open a new jar, make sure the lid is still sealed for safety. :) 

Yield: 13 half pints

Recipe from the Ball Blue Book