Recipe - Blackberry-Blueberry Skillet Jam

2 cup Blackberries; crushed
2 cup Blueberries; crushed
2 tablespoon Powdered fruit pectin
One half teaspoon Margarine or butter
Three fourths cup Sugar

In a bowl, press half of crushed blackberries through medium mesh sieve to
remove seeds. Discard seeds. In 12inch skillet, stir together blueberries,
sieved and crushed blackberries, pectin and margarine or butter. Heat over
mediumhigh heat, stirring constantly, until mixture boils. Stir in sugar;
heat to boiling. Boil 1 minute; remove skillet from heat. Pour jam into two
1/2pint jars with tight fitting lids. Cover and refrigerate until jam is
set, about 6 hours. Keep jam refrigerated and use within 3 weeks.

Yield: 2 cups

Recipe by: Cooking Live Show #CL8957

Posted to MCRecipe Digest V1 #790 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 19, 1997