Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Wash and crush strawberries. Measure 2 cups; set aside. Wash raspberries. Measure 1 cup whole raspberries; set aside. Crush remaining raspberries and measure 1 cup.

In a large saucepot, combine berries, lemon juice and lemon peel. Gradually stir pectin into fruit mixture using a whisk or fork to prevent lumping. Stir constantly to dissolve pectin. Bring mixture to a full boil over high heat, stirring constantly to prevent scorching. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about four 8-ounce jars.

Comments: Sugar may be added when fruit and pectin mixture comes to a full boil. Boil hard 1 minute, stirring constantly. If using a non-sugar sweetener, boil fruit and pectin mixture 1 minute, stirring constantly. Remove from heat and stir in non-sugar sweetener.

Yield: 4 half-pints

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