I call this jam old school because I used the old fashioned method, just like my mama used to do.
The first step, I measure my fruit, berries, and sugar by weight using a scale, and let the mixture sit and dissolve sugar for several hours (6 hours)
The second step, bring it to a boil and cook for about 5 minutes and let rest again until cool ( about 8 hours).
The third step, bring it to a boil and cook it again for about 1015 min.
check thickness with a frozen plate method.

Water bath canning pints for 15 min.
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