BLUEBERRY LIME JAM

 

Blueberry and lime are such a good combination for homemade jam. Sweet blueberries pair with fresh lime zest and juice for a bright, slightly tangy flavor that tastes like summer in a jar. This easy water-bath canning recipe makes about six half-pint jars—perfect for spreading on toast, biscuits and scones or spooning over yogurt and desserts.

Yield: 6 half pints

INGREDIENTS

  • 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 bottled lime juice

DIRECTIONS

  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 adapted from the Ball® Blue Book Guide to Preserving.


Print Recipe

BLUEBERRY LIME JAM

Yield: 6 half-pints




INGREDIENTS

  • 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 bottled lime juice

DIRECTIONS

  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.