Instructions: In a large bowl, crush all of the berries. Stir in sugar; let stand for 10 minutes. Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes. Pour into jars or freezer containers, leaving 1/2 inch headspace. Cover tightly. Let stand at room temperature until set, up to 24 hours. Freeze or store in the refrigerator up to 3 weeks.

Yield: 6 half-pints. Editors

Note: If saskatoon berries are
not available in your area, add an extra cup of one of the other berries.

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