• 2servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsD, P

Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Blackberries - crushed

  2. 2 cups 292g / 10oz Blueberries - crushed

  3. 2 tablespoons 30ml Powdered fruit pectin

  4. 1/2 teaspoon 2 1/2ml Margarine or butter

  5. 3/4 cup 148g / 5 1/5oz Sugar

Instructions Jump to Ingredients ↑

  1. In 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.

  2. This recipe yields 2 cups.


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