1 1/2 pints raspberries
1 pint blueberries
1 large orange
7 cups granulated sugar
1/4 cup fresh lemon juice
1/4 cup grated frozen ginger (it grates more easily if frozen first, does not need to be peeled)
Pectin
Mash raspberries and blueberries in a large stainless steel or enamel saucepan, or gently pulse in food processor.
Grate rind of orange and add to pan. Peel the orange and chop finely in food processor. Add orange pulp, sugar, and lemon juice to saucepan.
Bring to a full boil over high heat. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
Ladle into prepared jars and process in boiling water bath for 5 minutes. Remove from bath and cool. Check to make sure jars have sealed properly before storing.
Makes 10 8-oz. Jars.