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.