No cook blueberry-strawberry jam recipe

1 c Strawberries, crushed
2 c Blueberries, fresh or frozen, crushed
5 c Sugar
2 tb Lemon juice
2 pk Liquid Pectin (2 pouches)

Measure prepared fruit into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in Liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers and cover tightly with lids. Let stand at room temperature until set, up to 24 hours. Store in freezer or up to 3 weeks in refrigerator. Makes 7 cups.