FIVE-MINUTE SKILLET JAMS

BLUEBERRY SKILLET JAM

1 pint blueberries, mashed
2 tablespoons powdered fruit pectin
1/2 teaspoon margarine or butter
1 cup sugar

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. Cool to room temperature, then cover and refrigerate until jam is set and cold, about 6 hours.

Keep jam refrigerated and use within 3 weeks.

VARIATION:

RASPBERRY SKILLET JAM

Prepare as above but use:
3 cups raspberries
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon powdered fruit pectin
(Press half the raspberries through sieve to remove some seeds before mixing with other ingredients.)

Makes about 2 cups
Adapted from source: Good Housekeeping Magazine