Strawberry blueberry Jam

Makes about 6 cups.. Mash strawberries thoroughly. Using a glass measuring cup, measure exactly 1-1/2 cups mashed strawberries into large bowl. Mash blueberries thoroughly. Measure exactly 1 cup blueberries into strawberries. (Save any remaining fruit for another use.) Stir in sugar. Let stand 10 minutes; stirring occasionally. Mix water and pectin in small saucepan. Bring mixture to boil, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir until sugar is completely dissolved, about 3 minutes. Pour into small plastic containers, leaving 1/2 inch head space; cover with lids. Let stand at room temperature 24 hours. Now jam is ready to use. Refrigerate up to 3 weeks, or freeze up to 1 year and thaw in refrigerator. Note: Do not reduce sugar. Measure sugar with metal or plastic dry measuring cup.