Instructions: To prepare Ball brand or Kerr brand can-or-freeze jars and caps for freezer storage, wash, rinse and dry.

Crush berries and cherries. Gradually stir pectin into water using a whisk or fork to prevent lumping. Stir to dissolve pectin. Bring mixture to a boil. Boil until pectin thickens, about 1 minute, stirring constantly. Gradually stir pectin mixture into fruit; continue stirring for 2 minutes.

Ladle jam into can-or-freeze jars, leaving 1/2-inch headspace. Wipe jar rim clean. Adjust caps. Refrigerate. Let stand in refrigerator until set, up to 24 hours. Label and freeze.

This recipe yields about 6 half-pints.

Yield: 6 half-pints

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