Skillet Jam

• 1 pt. blueberries
• 2 1/4 c. raspberries
• 1 lb. ripe peaches
• 2 tbsp. powdered fruit pectin
• 1 c. sugar
• 2 tsp. fresh lemon juice

1. In 12-inch skillet, heat fruit and pectin over medium-high heat, stirring constantly, until mixture is hot and bubbly.
2. Stir in sugar and lemon juice; heat to boiling.
3. Boil 1 minute, stirring; remove from heat.
4. Carefully pour hot jam into clean half-pint jars (about 3) with tight-fitting lids.
5. Cover and refrigerate until jam is set and cold, about 4 hours.
6. Makes about 2 cups.

blueberries, raspberries, peaches, powdered fruit pectin, sugar, lemon juice

Taken from www.delish.com/recipefinder/skillet-jam-recipe-ghk0912 (may not work)