6 cups fresh raspberries
1/3 cup sugar
3 cups fresh strawberries
1 1/2 cups Splenda granular
1 cup cold water
1 package no sugar needed pectin
1 pint blueberries

Combine raspberries and sugar in saucepan. Heat over medium-high heat. Boil 10-15 minutes, stirring constantly. Mash strawberries with fork or potato masher. Add Splenda and strawberries to raspberry mixture. Boil over medium-high heat 10-15 minutes, stirring constantly. Pour cold water into small saucepan. Whisk pectin into water and let stand 2-3 minutes for pectin to absorb water. Boil pectin mixture then stir into fruit mixture and reduce heat to medium-low. Add blueberries. Simmer and stir 5-6 minutes till pectin is well blended with fruit. Freeze in sterilized canning jars.