Making blueberry lime jam through canning is a wonderful way to preserve the flavors of summer. 

Yield: 6 half pints


4 1/2 Cups blueberries (crushed or you can crush once you start cooking)

1 package powdered fruit pectin

5 cups granulated sugar

1 tablespoon grated lime peel

1/3 cup lime juice


  1. Prepare canner, jars and lids.
  2. In a large, deep stainless steel saucepan, combine berries and pectin and stir in pectin until dissolved. 
  3. Once the pectin has dissolved, crush the berries with a potato masher if you did not crush them beforehand.  I find it easier  crush them once they have warmed a little.
  4. Bring blueberry & pectin mixture to a boil stirring frequently. 
  5. Add sugar, stirring until dissolved.  Stir in grated lime peel and lime juice.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.   
  6.  Remove from heat and skim off foam.  Ladle hot jam into hot jars, leaving  1/4 inch  headspace.
  7. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  8. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. 

Enjoy your homemade blueberry lime jam on toast, scones, or as a delightful addition to yogurt or desserts!

*Recipe from Ball Blue Book of Preserving