Berry jam safety?
I'm new to canning this year, and so far I've made a couple of berry jam recipes from Sherri Brooks Vinton's "Put 'em Up!". Next I'd like to make blackberry jam (which she doesn't have a recipe for) and raspberry jam (which she only has a "quick" recipe for, requiring pectin).
The "quick" raspberry recipe calls for 8 cups of raspberries, 2 cups of sugar, and the pectin. The strawberry and blueberry jams I've made also called for 8 cups of fruit and 2 cups of sugar, plus 1/4 cup lemon juice.
Doing some research, I found this page which seems to lump all berries together:
Are these types of berries really interchangeable? Can I follow Vinton's fruit/sugar/lemon juice ratios to make raspberry and blackberry jam? My main concern is safety, and while I see that strawberries, raspberries and blueberries seem to have similar pH levels, blackberries seemed higher, so I was a bit surprised that the uga link didn't mention adding lemon juice...
Sorry for the long post - can you tell I'm still a bit of a nervous canner? =)