RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared strawberries into large bowl. Crush blueberries, one layer at a time. Measure exactly 1 cup prepared blueberries into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (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. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.