This recipe comes from the All New Ball Book of Canning and Preserving on page 308. It will yield approximately 5 (1/2 pint/250 mL) jars of blueberry-raspberry freezer jam. Expert tips ...

Capture the best of summer's fruit with this quick jam recipe. Try it with any combination of strawberry, raspberry, blueberry and blackberry. Wash and remove any stalks from the fruits.