Real Recipes From Real Home Cooks ®

blueberry lime jam

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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!

(4 ratings)
yield 6 jelly jars
prep time 20 Min
cook time 30 Min
method Canning/Preserving

Ingredients For blueberry lime jam

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

How To Make blueberry lime jam

  • 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 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.