4 c. blueberries, crushed
2 c. raspberries, crushed
5 c. sugar
2 T. lemon juice
3/4 c. water
1-3/4 oz. pkg. powdered pectin
7 1/2-pint freezer-safe plastic containers & lids, sterilized
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Combine blueberries and raspberries in a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for one minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Ladle into freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight at room temperature before freezing. May be frozen up to one year. Store in refrigerator up to 3 weeks after opening. Makes 7 containers.
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