Skillet Jam

1. 1

   In 12-inch skillet, heat fruit and pectin over medium-high heat, stirring constantly, until mixture is hot and bubbly.

2. 2

   Stir in sugar and lemon juice; heat to boiling.

3. 3

   Boil 1 minute, stirring; remove from heat.

4. 4

   Carefully pour hot jam into clean half-pint jars (about 3) with tight-fitting lids.

5. 5

   Cover and refrigerate until jam is set and cold, about 4 hours.

6. 6

   Makes about 2 cups.

No nutritional information available.

No additional tips available.