Triple Berry Jam - cooking recipe

Ingredients

4 c. strawberries
2 c. raspberries
1 c. blueberries
1 (1 3/4 oz.) pkg. pectin for low-sugar preserves (low methoxyl pectin; Kerr fruit pectin lite)
20 packets Equal or 2 Tbsp. Equal measure

Preparation

Mash strawberries, raspberries and blueberries to make 4 cups of pulp.
Stir in the pectin; let stand 10 minutes, stirring frequently.
Put in saucepan, cook and stir over medium heat until it comes to a boil.
Cook and stir 1 minute more.
Remove from heat; stir in Equal.
Ladle into freezer containers, leaving 1/2-inch headspace.
Seal and label.
Let stand at room temperature 4 to 6 hours.
May be stored 3 weeks in refrigerator or 6 months in freezer.
Makes about 4 cups (64 one tablespoon servings).