3 c. prepared fruit
3/4 c. water
4 c. sugar
1 box (1 34) powdered fruit pectin

For fruit, use l pint fully ripe sour cherries and 1 pint fully ripe blueberries. Prepare freezer jars and lids according to manufacturer's directions. Use only containers 1 pint or less.

Pit and grind sour cherries. Measure 1 1/2 cups into a large bowl or pan. Grind about 1 pint blueberries, measure 1 1/2 cups; add to cherries. Thoroughly mix sugar into fruit; let stand 10 minutes. Mix water and fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. stir into the fruit. Continue stirring, about 3 minutes (a few sugar crystals will remain). Ladle quickly into containers. leaving 1/4 to 1/2 inch space. cover at once with tight lids. Let stand at room temperature until set (may take 24 hours). Then store in freezer. If jam will be used within 2 to 3 weeks, it may be stored in refrigerator. Makes 5 cups or about five 8 ounce containers.