MEASURE prepared fruit into large saucepan. Add sugar; mix well.
BRING to full rolling boil on high heat; boil 1 min., stirring constantly. Remove from heat. Add Lemon Juice. Immediately stir in pectin. Add Butter. Stir and skim foam for 5 min. to prevent fruit from floating to top.
POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Clean jar rims carefully. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.
You can subsititue equal parts of chopped plums to make Blackberry Plum Jam.
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|Serving Size: 1 Half Pint (300g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 9 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.5mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 159.1mg||4 %|
|Total Carbohydrate 209.4g||62 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 204.9g|
|Protein 1.2g||2 %|
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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: 819
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