Five-Minute Skillet Jams

1. 1

   Blueberry: In 12-inch skillet, heat blueberries, pectin, and margarine or butter over medium-high heat, stirring constantly until mixture boils.

2. 2

   Stir in sugar; heat to boiling.

3. 3

   Boil 1 minute; remove from heat.

4. 4

   Pour jam into two 1/2-pint jars with tight-fitting lids.

5. 5

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

6. 6

   Keep jam refrigerated and use within 3 weeks.

7. 7

   Raspberry: Prepare as above but use Raspberry ingredients.

8. 8

   (Press half the raspberries through sieve to remove some seeds before mixing with other ingredients.)

9. 9

   Each tablespoon of Blueberry Jam: About 30 calories, 0 g protein, 8 g carbohydrate, 0 g total fat, 0 mg cholesterol, 3 mg sodium.

10. 10

    Each tablespoon of Raspberry Jam: About 45 calories, 0 g protein, 11 g carbohydrate, 0 g total fat, 0 mg cholesterol, 2 mg sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.