I am an experienced old-fashioned type canner. Yes, you can do this the old way, but you will need to increase the sugar to *at least* half the amount of sugar as berries, i.e., 1 cup of sugar to 2 cups of MASHED berries. An equal amount of sugar to berries is a better bet for safety and to guarantee a good set. You do not need pectin. The lemon juice is fine as is, and you can leave out the salt. Cook until it sheets off a spoon and passes the "cold saucer" test. http://nchfp.uga.edu/how/can_07/jam_without_pectin.html

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