uber l337 canning ski77z

We ran out of homemade jam early May and I could not find storebought that didn't have HFCS (we have corn allergies) or red food dye (sensitivities). So on the 18th I picked up some strawberries and made a batch for everyone else (I'm allergic to strawberries). Everyone was going through that bath quickly so I picked up more strawberries and found frozen blackberries on sale, so I grabbed enough for a batch. Yesterday, I canned. 4 pints strawberry jam, 2 quarts blackberry jam, and a quart of blackberry-strawberry syrup with the leftover fruit (2.5 cups fruit, 3.5 cups sugar and 1.25 T pectin). Now we're all happy munching away at peanut butter and jam sandwiches and not getting rashes, migraines or hyper from the storebought crap.