Use fully ripe fruit. Need 2 quarts raw berries. Wash and stem berries. Bring to boil, mash thoroughly, place in jelly bag and extract juice. Place 2 1/2 cups of Salal juice and 2 1/2 cups apple juice in a 6-8 quart saucepan. Add 1 package pectin, stir until dissolved (2 or 3 minutes). Place over high heat, stirring constantly to prevent scorching. Add 7 cups of pre-measured sugar. Bring to a full rolling boil. Boil exactly 2 minutes. Remove from heat, skim and pour into sterilized glasses. Seal with paraffin.