Mash strawberries, raspberries, and blueberries, by hand or with food processor, to make 4 cups pulp. Stir in pectin; let mixture stand 10 minutes, stirring frequently.

Transfer to large saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute more. Remove from heat; stir in Equal. Skim off foam, if necessary.

Immediately fill containers, leaving 1/2-inch headspace. Seal and let stand at room temperature until firm (several hours). Store up to 2 weeks in refrigerator or 6 months in freezer.

This recipe yields 4 cups or 4 half-pint jars. Serving size: 1 tablespoon.

Exchanges Per Serving: Free Food.

Nutrition Facts: Calories 10; Calories from Fat 1; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 2mg; Carbohydrate 2g; Dietary Fiber 1g; Sugars 1g; Protein 0g.