Geri Berbenuik’s Blueberry-Raspberry Jam

by Suzanne Heron.

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