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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain well before filling.
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6
Stem and crush strawberries; place exactly 1 cup of the crushed strawberries in 6- or 8-quart saucepot.
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7
Repeat with raspberries and blueberries.
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8
Stir in water.
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9
Gradually add pectin, stirring until well blended.
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10
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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11
Boil exactly 1 minute, stirring constantly.
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12
Remove from heat.
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13
Skim off any foam with metal spoon.
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14
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
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15
Wipe jar rims and threads.
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16
Cover with 2-piece lids.
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17
Screw bands tightly.
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18
Place jars on elevated rack in canner.
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19
Lower rack into canner.
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20
(Water must cover jars by 1 to 2 inches.
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21
Add boiling water, if necessary.)
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22
Cover; bring water to gentle boil.
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23
Process 10 minutes.
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24
Remove jars and place upright on towel to cool completely.
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25
After jars cool, check seals by pressing middle of lid with finger.
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26
(If lid springs back, lid is not sealed and refrigeration is necessary.)
