Instructions: To make jam: Mash strawberries, raspberries and blueberries, by hand or with food processor, to make 4 cups pulp. Stir in pectin. Let mixture stand for 10 minutes, stirring frequently.

Transfer to large saucepan. Cook, stirring, over medium heat until mixture comes to a boil. Cook, stirring, for 1 minute more. Remove from heat. Stir in Equal. Skim off foam, if necessary.

To fill jars: Immediately fill containers, leaving 1/2-inch head space. Seal. Let stand at room temperature for several hours, or until firm. Store up to 2 weeks in refrigerator or 6 months in freezer.

This recipe yields 8 half-pint jars.

Yield: 8 half-pints

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