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In large Dutch oven, crush blueberries with raspberries. (OR crush raspberries and add blueberries, whole)
Mix pectin crystals with ¼ cup (50 mL) of the sugar; stir into berry mixture.
Bring to full rolling boil over high heat, stirring constantly with long wooden spoon.
Stir in remaining sugar; return to full rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Using sterilized metal funnel and ½-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving ¼-inch (5 mm) headspace.
If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
Process in boiling water canner for 10 minutes.
Transfer jars to rack; let cool, undisturbed, for 24 hours.
Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks.
Store in cool, dry, dark place for up to 1 year.