Triple Berry Preserves - cooking recipe

Ingredients

4 cups crushed strawberries (about 4 pints)
2 cups crushed raspberries (about 2 pints)
2 cups crushed blackberries (about 1 1/2 pints) or 2 cups boysenberries (about 1 1/2 pints)
1 (1 3/4 ounce) box Sure-Jell (lower sugar)
4 1/4 cups sugar, divided use
1 teaspoon margarine
1 orange, zest of

Preparation

Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.
Add strawberries, raspberries and blackberries to a saucepan.
Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.
Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.
Stir in the rest of the sugar and return to a full rolling boil.
Let the mixture boil for exactly 1 minute, stirring constantly.
Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.
Turn jars upside down after the band has been screwed tightly.
After 5 minutes, turn jars upright.