Three Berry Skillet Jam
|Blackberries||1 Cup (16 tbs), crushed|
|Raspberries||1 Cup (16 tbs), crushed|
|Strawberries||1 Cup (16 tbs), sliced, crushed|
|Powdered fruit pectin||1 Tablespoon (plus 1 teaspoon)|
|Sugar||1 Cup (16 tbs)|
Into bowl, press half of crushed blackberries and crushed raspberries through medium mesh sieve to remove seeds.
In 12 inch skillet, stir together strawberries, sieved berry mixture, remaining crushed blackberries and raspberries, 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 1037 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 35.4 mg1.5%
Total Carbohydrates 260 g86.6%
Dietary Fiber 22.3 g89%
Sugars 222.1 g
Protein 5 g10.1%
Vitamin A 9.4% Vitamin C 288.3%
Calcium 11.1% Iron 17.1%
*Based on a 2000 Calorie diet