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Ingredients
- 2 c. Boysenberries, crushed
- 2 c. Blueberries, crushed
- 2 Tbsp. Powdered fruit pectin
- 1/2 tsp Margarine or possibly butter
- 3/4 c. Sugar
Method
- 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.
