Very berry jam

Here is a medley of strawberries and blueberries made into jam, yum!

What You Need: Makes about 7 to 8 cups
4 cups strawberries
4 cups blueberries
1/4 cup lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch Pectin - about 3 tsp
8-8oz jars and lids

Wash the jars with soapy water and rinse in warm water. 

In a large hollow container, boil water, and immerse all the jars and lids to simmer.

Wash and hull the strawberries, wash the blueberries. Pour them into a large sauce-pot.

Let it cook for about 5 to 7 minutes on medium high until them become soft and pulpy. Add the lemon juice and crush them down thoroughly. 

Add the sugar and stir until it dissolves and begins to a rolling boil. Boiling that will not stop when stirred. At this point, the fruit puree should be foaming. Add in the butter. This will bring down the foam. If you have any more foam left, skim it off with a ladle. 

Mix pectin into a little cup and pour in a few teaspoons of cold water to completely dissolve it. 

Pour it into the boiling jam and let it boil for a good minute.

Remove the warm glass jars from teh water bath and pour jam with the help of a funnel. Leave about 1/8th of an inch from the lid line. 

Cover all the jars with lids and tighten them. Clean them with a damp cloth and return them into a water bath. This time the water around the filled jars must be 2 to 3 inches. Let it simmer for 10 to 15 minutes.

Remove and store them in a  cool place. The lids will begin to pop, ensuring they are vacuum sealed. This process of lid popping will go on for about 24 hours. If they do not pop, they may need to be refrigerated to preserve freshness. Enjoy!