Boysenberry Blueberry Skillet Jam Recipe

• 2 c. Boysenberries, crushed
• 2 c. Blueberries, crushed
• 2 Tbsp. Powdered fruit pectin
• 1/2 tsp Margarine or possibly butter
• 3/4 c. Sugar

1. In a bowl, press half of crushed boysenberries through medium mesh sieve to remove seeds.
2. Throw away seeds.
3. In 12-inch skillet, stir together blueberries, sieved and crushed boysenberries, pectin and margarine or possibly butter.
4. Heat over medium-high heat, stirring constantly, till mix boils.
5. Stir in sugar; heat to boiling.
6. Boil 1 minute; remove skillet from heat.
7. Pour jam into two 1/2-pint jars with tight fitting lids.
8. Cover and chill till jam is set, about 6 hrs.
9. Keep jam refrigerated and use within 3 weeks.
10. Yield: 2 c.

blueberries, powdered fruit pectin, margarine, sugar

Taken from cookeatshare.com/recipes/boysenberry-blueberry-skillet-jam-89820 (may not work)