Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled.

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better.

If you have not already done so, dice, measure out, and combine all the ingredients in a shallow, wide kettle. Smash the fruit with a potato masher or with a fermentation tamper.

Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. Bring the salsa to a boil and then simmer for five minutes, to thicken just a bit.

Once the salsa has thickened, remove from heat. Ladle into prepared jars, leaving ½ inch head space.

Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight.

Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from the canner, placing them on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator.