| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Blackberries; crushed |
| 2 |
c |
Blueberries; crushed |
| 2 |
tb |
Powdered fruit pectin |
| 1/2 |
ts |
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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