Try this Blackberry-Blueberry Skillet Jam recipe, or contribute your own.
Suggest a better descriptionIn a bowl, press half of crushed blackberries through medium mesh sieve to remove seeds. Discard seeds. In 12-inch skillet, stir together blueberries, sieved and crushed blackberries, pectin and margarine or butter. Heat over medium-high heat, stirring constantly, until mixture boils. Stir in sugar; heat to boiling. Boil 1 minute; remove skillet from heat. Pour jam into two 1/2-pint 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 MC-Recipe Digest V1 #790 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1775 | ||
Calories from Fat: 34 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 29.8mg | 1 % | |
Potassium 10mg | 0 % | |
Total Carbohydrate 449.9g | 132 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 449.9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1775
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