Strawberry Raspberry Jam

In large Dutch oven, crush 4 cups (1 L) of the berries, 1 cup (250 mL) at a time. Add remaining berries, sugar, raspberry concentrate and lemon juice; stir over low heat until sugar is dissolved.

Increase heat to high; bring to full rolling boil, stirring often. Boil hard, stirring almost constantly with long wooden spoon, until setting point is reached and 1/2 tsp (2 mL) dropped onto chilled plate wrinkles when pushed with fork, 12 to 15 minutes. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.

Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.

Process in boiling water canner for 5 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.