To make Juice:

Wash berries & put in a saucepan.  Add enough water to cover berries (1-2 cups), lemon juice, and lime juice.  Do not worry about seeds or pulp, we will be straining the juice.

Bring to a boil & mash with a potato masher.  Continue to simmer and mash until all the berries are destroyed.

Use cheesecloth or a milk strainer or a towel-lined colander to strain your berry mixture.

To make the jelly:

Pour the juice into a saucepan.  Open 2 packages of liquid fruit pectin (powdered will not work).  Use small jars to hold your pectin upright while you prepare the jelly.

Add sugar to the juice in the saucepan.  Bring to boil.  Stir in liquid pectin.  Bring to a full rolling boil.  Boil 1 minute (no longer).

You can freeze or process this jelly in jars with a water bath canner.

To can:

Remove jelly from heat.  Ladle hot jelly into hot sterilized jars.  Adjust lids and rings leaving 1/4 inch headspace.  Process 10 minutes in a water bath.  Set to cool.

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.