Blackberry Blueberry Skillet Jam
|Blackberries||2 Cup (32 tbs), crushed|
|Blueberries||2 Cup (32 tbs), crushed|
|Powdered fruit pectin||2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
Into bowl, press half of crushed blackberries through medium mesh sieve to remove seeds.
In 12 inch skillet, stir together blueberries, sieved blackberries, remaining 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.
Serving size: Complete recipe
Calories 988 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.9%
Saturated Fat 0.49 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 66.5 mg2.8%
Total Carbohydrates 249 g83.1%
Dietary Fiber 24.9 g99.8%
Sugars 193.4 g
Protein 6 g12.6%
Vitamin A 17.3% Vitamin C 148.7%
Calcium 10.5% Iron 19.1%
*Based on a 2000 Calorie diet