I remember one year when my grandma put up a whole shelf of blackberries and they all went to wine. She didn't figure it out till she noticed how much time grandpa was spending in the cellar.

Agree that it sounds easy in some ways but it also sounds far too sweet for my tastes. Still if you simply don't want to use pectin then it might be worth a try.

I would however, process them.

Dave

I did something similar today. I picked a few figs from my neighbor's tree. I had 15 ounces of figs and added 12 ounces of sugar and a squeeze of lemon. I wanted to take some to my mother tonight so skipped the overnight step. I used a 2 1/2 quart saucepan and turned on very low until the sugar dissolved. Then I turned it up and cooked it until it was ready. It made 1 3/4 jars. Mom gets the full one. (We used to make fig preserves every year from my grandparents' huge tree. I still miss that tree. We bought one to plant at our house now that we aren't moving around any more.)