* 4 cups blueberries
* 2 cups raspberries
* 5 cups sugar
* 2 tablespoons lemon juice
* 3/4 cup water
* 1 package (1-3/4 ounces) powdered fruit pectin
* In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.
* Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Yield: 3-1/2 pints.
Nutrition Facts: 1 serving (2 tablespoons) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.
~~Quick Cooking July/August 1999~~