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Ingredientes
- 2 c. Boysenberries, crushed
- 2 c. Blueberries, crushed
- 2 Tbsp. Powdered fruit pectin
- 1/2 tsp Margarine or possibly butter
- 3/4 c. Sugar
Direcciones
- In a bowl, press half of crushed boysenberries through medium mesh sieve to remove seeds. Throw away seeds. In 12-inch skillet, stir together blueberries, sieved and crushed boysenberries, pectin and margarine or possibly butter. Heat over medium-high heat, stirring constantly, till mix 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 chill till jam is set, about 6 hrs. Keep jam refrigerated and use within 3 weeks.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 945g | |
| Calories 1208 | |
| Calories from Fat 30 | 2% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 681mg | 19% |
| Total Carbs 304.96g | 81% |
| Dietary Fiber 20.1g | 67% |
| Sugars 177.87g | 119% |
| Protein 7.15g | 11% |
