Blackberry-Blueberry Skillet Jam

1. 1

   In a bowl, press half of crushed blackberries through medium mesh sieve to remove seeds.

2. 2

   Discard seeds.

3. 3

   In 12-inch skillet, stir together blueberries, sieved and crushed blackberries, pectin and margarine or butter.

4. 4

   Heat to 300F medium-high heat, stirring constantly, until mixture boils.

5. 5

   Stir in sugar; heat to boiling.

6. 6

   Boil 1 minute; turn off skillet and quickly pour jam into two 1/2-pint jars with tight fitting lids.

7. 7

   Cover and refrigerate until jam is set, about 6 hours.

8. 8

   Keep jam refrigerated and use within 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.