Jumbleberry Jam

1 1/2 c. strawberries, chopped/and crushed
1 c. rhubarb, diced
1 c. blackberries, crushed
1 c. blueberries, crushed
2 Tbsp. lemon juice
1/2 c. kiwifruit, chopped
5 c. sugar
1 (3 oz.) box pectin

Combine strawberries, rhubarb, blackberries, blueberries and kiwifruit in large stainless steel kettle or Dutch oven. Simmer about five minutes, stirring constantly. Bring to a full rolling boil and boil vigorously for one minute. Remove from heat and immediately stir in pectin. Stir in sugar. Bring to a boil. Skim off foam. Pour into sterilized jars and seal. Process in boiling water bath 10 minutes to seal. Note: Frozen berries may be used if fresh aren’t available.