Skillet Fruit Jams

Blackberry-Blueberry:

2 c. each blackberries & blueberries, crushed

2 tbs. powdered fruit pectin

1/2 tsp. butter

3/4 c. sugar

Three Berry:

1 c. each blackberries, raspberries, & sliced strawberries, crushed

4 tsp. powdered fruit pectin

1/2 tsp. butter

1 c. sugar

Strawberry:

2 c. sliced strawberries, crushed

4 tsp. powdered fruit pectin

1/2 tsp. butter

1 c. sugar

Raspberry:

3 c. raspberries, crushed

4 tsp. powdered fruit pectin

1/2 tsp. butter

1 1/2 c. sugar

Prepare clean, freezer-safe container and lids by slowly pouring boiling water into and over the exteriors. Invert onto a clean kitchen towel and let dry.

In a large skillet, combine fruit, pectin, and butter. Heat to boiling over high heat, stirring constantly. Stir in sugar and heat to boiling, stirring constantly. Boil 1 minute. Remove skillet from heat.

Quickly spoon hot jam into jars. Wipe jar rims and threads clean; cover with lids. Refrigerate until set (about 6 hours).

Each recipe makes 2 8-ounce jars. The jam will keep for 3 weeks chilled or can be frozen for use as a winter treat.