Prepare your jars and lids as per proper water bath canning procedures.

Combine all of the ingredients in a wide, heavy bottomed jam pot or sauce pan. Bring to boil over medium high heat, and simmer for 20 minutes. Stir frequently to keep the bottom from burning.

Remove the pan from heat, and transfer the berry mixture to a blender (in batches if necessary). Puree until smooth. Return the syrup to the pot and bring to boil again, letting it reduce 2-3 minutes longer.

Transfer the mixture to the sterilized jars with ½ inch of headspace. Process in a water bath at 15 minutes and let stand overnight for best results.