A speedy, no fuss way to whip up a small batch (2 cups) of super-fruity jam. Follow the recipes carefully; proper setting up depends on accurate measurement of all ingredients.
In 12 inch skillet, heat blueberries, pectin and margarine or butter over medium-high heat; stirring constantly until mixture boils. Stir in sugar; heat to boiling. Boil 1 minute; remove from heat.
Pour jam into two 1/2 pint jars with tight-fitting lids. Cover and refrigerate until jam is set and cold, about 6 hours. Keep jam refrigerated and use within 3 weeks.
Prepare as above but use 3 cups raspberries, 1 1/2 cups sugar and 1 Tbsp. plus 1 tsp. powdered fruit pectin. (Press half the raspberries through sieve to remove some seeds before mixing with other ingredients.) Makes about 2 cups.
Source: local TV guide
By Cinnamon from Williams Lake, BC
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