Skillet Blackberry Jam

This skillet blackberry jam is one of the skillet recipes pretty easy to make.

The final result is scrumptious on a warm croissant . . .

Be sure to use powdered fruit pectin in this recipe - don't substitute liquid pectin or a low sugar variety.

What you need:

• 4 cups blackberries
• 3/4 cup sugar
• 2 tbsp powdered fruit pectin
• 1 tbsp fresh lemon juice

What you do:

Mash blackberries in a large bowl (a potato masher works well for this).

Stir together berries, sugar, pectin, and lemon juice in a 12-inch nonstick skillet.

Bring to a boil, stirring occasionally, until slightly thickened, about 7 minutes.

Transfer jam to a large shallow bowl and chill, its surface covered with wax paper, until softly set, at least 30 minutes. (Jam will set further if chilled longer.)

Jam keeps, chilled in an airtight container, 2 weeks.

Makes about 1 1/2 cups.

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