Blackberry-blueberry skillet jam

Yield: 1 Servings

Measure Ingredient
2 cups Blackberries; crushed
2 cups Blueberries; crushed
2 tablespoons Powdered fruit pectin
½ teaspoon Margarine or butter
¾ cup Sugar

In a bowl, press half of crushed blackberries through medium mesh sieve to remove seeds. Discard seeds. In 12-inch skillet, stir together blueberries, sieved and crushed blackberries, pectin and margarine or butter. Heat over medium-high heat, stirring constantly, until mixture boils. Stir in sugar; heat to boiling. Boil 1 minute; remove skillet from heat. Pour jam into two ½-pint jars with tight fitting lids. Cover and refrigerate until jam is set, about 6 hours. Keep jam refrigerated and use within 3 weeks.

Yield: 2 cups

Recipe by: Cooking Live Show #CL8957 Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman" <jfreeman@...> on Sep 19, 1997

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