Blackberry-Blueberry Skillet Jam

• 2 cups blackberries, crushed
• 2 cups blueberries, crushed
• 2 tbsp. powdered fruit pectin
• 1/2 tsp. margarine
• butter
• 3/4 cup sugar

1. In a bowl, press half of crushed blackberries through medium mesh sieve to remove seeds.
2. Discard seeds.
3. In 12-inch skillet, stir together blueberries, sieved and crushed blackberries, pectin and margarine or butter.
4. Heat to 300F medium-high heat, stirring constantly, until mixture boils.
5. Stir in sugar; heat to boiling.
6. Boil 1 minute; turn off skillet and quickly pour jam into two 1/2-pint jars with tight fitting lids.
7. Cover and refrigerate until jam is set, about 6 hours.
8. Keep jam refrigerated and use within 3 weeks.

blackberries, blueberries, powdered fruit pectin, margarine, butter, sugar

Taken from www.foodgeeks.com/recipes/5635 (may not work)