Instructions: Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

In a large non-aluminum pot, combine the crushed raspberries, crushed blueberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly.

Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

Allow the jam to cool for 5 minutes before filling the jars to prevent the jam from separating in the jars. Gently stir the jam every minute or so to distribute the fruit.

Ladle the hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). -

Preserves," by Linda J. Amendt

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