1 c Saskatoon berries
1 c Raspberries
1 c Strawberries
1 c Blackberries
1 c Blueberries
4 c Sugar
3 oz Liquid fruit pectin
1 tb Lemon juice

In a large bowl, crush all of the berries. Stir in sugar; let stand for 10 minutes. Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes. Pour into jars or freezer containers, leaving 1/2 inch headspace. Cover tightly. Let stand at room temperature until set, up to 24 hours. Freeze or store in the refrigerator up to 3 weeks. Yield: 6 half-pints. Editor's Note: If saskatoon berries are not available in your area, add an extra cup of one of the other berries.