Five-Minute Skillet Jams

• 1 pt. blueberries
• 2 tbsp. powdered fruit pectin
• 1/2 tsp. margarine or butter
• 1 c. sugar
• 3 c. raspberries
• 1 1/2 c. sugar
• 1 tbsp. powdered fruit pectin

1. Blueberry: In 12-inch skillet, heat blueberries, pectin, and margarine or butter over medium-high heat, stirring constantly until mixture boils.
2. Stir in sugar; heat to boiling.
3. Boil 1 minute; remove from heat.
4. Pour jam into two 1/2-pint jars with tight-fitting lids.
5. Cover and refrigerate until jam is set and cold, about 6 hours.
6. Keep jam refrigerated and use within 3 weeks.
7. Raspberry: Prepare as above but use Raspberry ingredients.
8. (Press half the raspberries through sieve to remove some seeds before mixing with other ingredients.)
9. Makes about 2 cups.
10. Each tablespoon of Blueberry Jam: About 30 calories, 0 g protein, 8 g carbohydrate, 0 g total fat, 0 mg cholesterol, 3 mg sodium.
11. Each tablespoon of Raspberry Jam: About 45 calories, 0 g protein, 11 g carbohydrate, 0 g total fat, 0 mg cholesterol, 2 mg sodium.

blueberries, powdered fruit pectin, margarine, sugar, raspberries, sugar, powdered fruit pectin

Taken from www.delish.com/recipefinder/five-minute-skillet-jams-700 (may not work)