Wash six (1-cup) plastic containers and lids. Rinse with boiling water. Dry thoroughly.

Prepare fruit by rinsing and cutting stems from strawberries. Crush fruit 1 cup at a time. (Potato masher works great). Approximately 3 cups of strawberries and 2 cups of blueberries will be needed. Rinse blueberries and crush. Mix with strawberries.

Stir in sugar. Let stand 10 minutes, stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture. Stir for 3 minutes. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year.

(If frozen, thaw in refrigerator before using.)