Our friend brought his toddler blueberry picking and they picked way more than they could eat. He asked if I would make jam with them, so I agreed to give him half of the batch. He brought over a big bucket which worked out to 9 cups of crushed berries, the exact amount that the recipe in The Complete Book of Home Preserving calls for if you are making jam without added pectin.
The only hitch seems to be that it took forever to get to 220˚F and then sailed right past it while I was measuring the temperature, so it's a little thick. Even with that, the recipe made eight cups instead of the expected six.
It's also not super sweet which is not a bad thing.
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