Recipe: Salmon Berry Jam - Use a recipe for raspberry jam

The info I have found says to use a recipe for raspberry jam for salmon berries.

Raspberry Jam

5 cups prepared fruit (about 4 pt. fully ripe red raspberries, loganberries or youngberries)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
7 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

CRUSH berries thoroughly, one layer at a time. (Press 1/2 of the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.

STIR in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)