Blackberry-blueberry Skillet Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | c | Blackberries, crushed |
| 2 | c | Blueberries, crushed |
| 2 | T | Powdered fruit pectin |
| 1/2 | t | Margarine or butter |
| 3/4 | c | Sugar |
INSTRUCTIONS
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 1/2-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@netusa1.net> on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 956
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: <1mg
Sodium: 22.3mg
Potassium: 649.6mg
Carbohydrates: 239.3g
Fiber: 22.1g
Sugar: 210.8g
Protein: 5.7g