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 to 300°F medium-high heat, stirring constantly, until mixture boils. Stir in sugar; heat to boiling. Boil 1 minute; turn off skillet and quickly 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.
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