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

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

Immediately fill containers, leaving 1/2-inch headspace. Seal and let stand at room temperature until firm (several hours). Store up to 2 weeks in refrigerator or 6 months in freezer.

This recipe yields 4 cups or 4 half-pint jars.

Serving size: 1 tablespoon.

Yield: 4 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.