Blackberry-blueberry skillet jam
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Blackberries; crushed |
| 2 | cups | Blueberries; crushed |
| 2 | tablespoons | Powdered fruit pectin |
| ½ | teaspoon | Margarine or butter |
| ¾ | cup | Sugar |
Directions
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