5-minute Skillet Jams
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- blueberry: blueberry:
- 1 pint blueberries mashed
- 2 tablespoons powdered fruit pectin powdered fruit pectin
- 1/2 teaspoon margarine or butter margarine or butter
- 1 cup sugar sugar
- Carbohydrate 646.131239999927 g
- Cholesterol 0.563999998855733 mg
- Fat 4.82755665900771 g
- Fiber 7.65466697083579 g
- Protein 2.37475888885933 g
- Saturated Fat 0.756610443090586 g
- Serving Size 1 1 recipe (924g)
- Sodium 32.9404443840844 mg
- Sugar 638.476573029091 g
- Trans Fat 0.895669443332598 g
- Calories 2537 calories
1. In 12-inch skillet, heat blueberries, pectin, and margarine or butterover medium-high heat, stirring constantly until mixture boils. Stir insugar; heat to boiling. Boil 1 minute; remove from heat. Pour jam into two 1/2-pint jars with tight-fitting lids. Cover andrefrigerate until jam is set and cold, about 6 hours. Keep jamrefrigerated and 2.use within 3 weeks. Makes about 2 cups. Raspberry: Prepare as above but use 3 cups raspberries, 1 1/2 cups sugar,and 1 tablespoon plus 1 teaspoon powdered fruit pectin. (Press half theraspberries through sieve to remove some seeds before mixing with other ingredients.) Makes about 2 cups. Yield: "2 cups" Per Serving (excluding unknown items): 936 Calories; 1g Fat (1.0% caloriesfrom fat); 2g Protein; 241g Carbohydrate; 8g Dietary Fiber; 0mgCholesterol; 19mg Sodium. Exchanges: 2 1/2 Fruit; 13 1/2 OtherCarbohydrates. NOTES : Each tablespoon: About 30 calories, 0 g protein, 8 g carbohydrate, 0 g total fat, 0 mg cholesterol, 3 mg sodium.=Blueberry Each tablespoon: About 45 calories, 0 g protein, 11 g carbohydrate, 0 g total fat, 0 mg cholesterol, 2 mg sodium.= Raspberry Nutr. Assoc. : 0 0 0 0 0
