Triple Berry Jam

Directions

1. 1
   Mash strawberries, raspberries and blueberries to make 4 cups of pulp.
2. 2
   Stir in the pectin; let stand 10 minutes, stirring frequently.
3. 3
   Put in saucepan, cook and stir over medium heat until it comes to a boil.
4. 4
   Cook and stir 1 minute more.
5. 5
   Remove from heat; stir in Equal.
6. 6
   Ladle into freezer containers, leaving 1/2-inch headspace.
7. 7
   Seal and label.
8. 8
   Let stand at room temperature 4 to 6 hours.
9. 9
   May be stored 3 weeks in refrigerator or 6 months in freezer.
10. 10
    Makes about 4 cups (64 one tablespoon servings).