Wash and crush 1 quart blueberries and 1 quart red raspberries; combine. Measure 4 cups. If necessary, fill last cup with water. Add 7 cups sugar; heat to full, rolling boil; boil hard 1 minute stir constantly. Remove from heat and stir in ½ bottle liquid fruit pectin. Skim; pour in hot, sterilized glasses. Seal immediately. Makes about eleven 6-ounce glass jars jam.
Geri Berbenuik, The Blueberry Patch B & B, North Saanich