Blueberry Sour Cherry Jam

Thoroughly crush blueberries, one layer at a time.

Stem and pit sour cherries and finely chop.

Combine fruits and measure 3½ cups into 6 to 8-quart saucepot.

Measure sugar and set aside.

Mix fruit pectin into fruit in saucepot.

Place over high heat and stir until mixture comes to a full boil.

Immediately add all sugar and stir.

Bring to a full rolling boil and boil 1 minute, stirring constantly.

Remove from heat and skim off foam with metal spoon.

Ladle quickly into hot jars, filling within ⅛ inch of tops .

Wipe jar rims and threads.

Cover with two-piece lids.

Screw bands tighly.

Invert jars for 5 minutes, then turn upright.

After 1 hour, check seals.