Blueberry Lime Jam

Kim Biegacki

By
@pistachyoo

I was so excited to try this recipe from my Blue Book and I am so glad I did. I love blueberries and lime but would not have thought to put the two together. Wow, what an incredible combination of flavors. I only did one batch but I must buy some more blueberries and stock up on this jam.

---I remember that my Grammie canned more blackberry jam than other berries but one year we were walking in those West Virginia woods outback of my grandparents house & stumbled upon some wild blueberries and started picking. They were little berries so the batch of jam was small but it sure was good!


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Comments:

Serves:

6 jelly jars

Prep:

20 Min

Cook:

30 Min

Method:

Canning/Preserving

Ingredients

4 1/2 c
blueberries
5 c
sugar (i used 4 cups)
1 box
fruit pectin, powdered
1/3 c
lime juice
1 Tbsp
grated lime peel

Directions Step-By-Step

1
Gather your ingredients.
2
Crush blueberries one layer at a time in a deep saucepot or bowl which ever you prefer. Combine crushed blueberries and classic pectin in a large saucepot Bring to a boil, stirring frequently.
3
Add your sugar, stirring till dissolved. Stir in lime peel and lime juice. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam is necessary.

(Be careful with this jam and make sure you have it in a deep saucepot, so that it doesn't splatter on you like it did me. It's hot and sticks to you; no joke. Plus this blueberry jam ain't got nothin' on cherry jam....it will stain your cabinets and anything else it gets on.)
4
Ladle hot jam into your hot jars, leaving 1/4 inch headspace. Wipe of the top of your jars with a hot wet towel and place the lids and top and tighten. Process 15 minutes in a boiling water bath.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy