Tri-Berry Lemon Jam Recipe

1 cup crushed strawberries(about 1 pint)
1 cup crushed blueberries(about 1 pound)
1 cup crushed raspberries(about 3/4 pint
1 tablespoon grated lemon rind
2 1/4 cups sugar, divided
1 (1 3/4 oz. package powdered pectin)

Combine first 4 ingredients in a large bowl. Combine 1/4 cup sugar and pectin in a small bowl;gradually add to fruit mixture, stirring vigorously. Let stand 30 minutes, stirring every 10 minutes. Stir in remaining 2 cups sugar gradually until no longer grainy. Pour into containers, filling to 1/2 -inch from top. Cover with lids;chill 24 hours. Store in refrigerator up to 3 weeks, or freeze up to 1 year. Thaw in refrigerator.