Mulberry/Strawberry Freezer Jam

I used the recipe for the two cups of mulberries I picked yesterday. I first boiled one-half cup of water in a heavy saucepan and then added a three-ounce package of regular strawberry jello and stirred until the jello dissolved and then added one tablespoon of lemon juice and stirred again. Next I added the two cups of fresh mulberries and let them cook at a medium boil in the covered pan for ten minutes, stirring occasionally to prevent sticking and burning. Then I reduced the heat to medium and let the mixture simmer for five minutes before removing the pan from the heat to cool to room temperature. I divided the cooled berry mixture into six party cups (Dollar General brand, at 12 cups for $1), and this amounted to two to three tablespoons of jam mixture per cup. I placed on the lids and put the cups of jam into the freezer. My husband and I found the flavor sweet enough with just the sugar in the jello. Each small cup of jam should be enough for four to eight slices of already buttered toast.