Apricot and Berry Jam

From: Andrea...
7 cups of total fruit ie. apricot's, raspberries, black berries etc. (when using apricot's puree the fruit before measuring)
1 pkg. sure gel or pectin
8 cups sugar
Put your 7 cups of fruit and the sure gel into a large stock pot and while stirring bring to a boil (this needs to be a very full boil).  Add the sugar and again bring to a full roiling boil, once it has come to a boil set the timer for 90 seconds.  Remove from heat and pour into your prepared pint jars.
*If using more than 3 cups of apricot's in your fruit ratio you'll need to use 1 1/2 packs of sure gel or it wont set thick enough.
*While boiling your fruit and before adding the sugar if the fruit begins to froth you can add 1t. of butter to solve the foaming.
*One batch will make about 4 1/2 pints.
*While cooking your jam heat water in another large pot and place your pint jars upside down in the water and allow it to boil, this will not only sterilize the jars but also help it to sill.  You do not need to process this once the jam is in the pint jars wipe down the top of the pint jars and hand tighten, they will sill by themselves.