blueberry lime jam

Name: Blueberry Lime Jam
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 1/2 cup(s) blueberries; 5 cup(s) sugar (i used 4 cups); 1 box(es) fruit pectin, powdered; 1/3 cup(s) lime juice; 1 tablespoon(s) grated lime peel

(4 RATINGS)

143 Pinches 4 Photos

Kim Campbell

Youngstown, OH

Updated on Jul 5, 2012

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!

Rate

prep time 20 Min

cook time 30 Min

method Canning/Preserving

yield 6 jelly jars

Ingredients

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

How To Make blueberry lime jam

Step 1

Gather your ingredients.

Step 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.
Step 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.)
Step 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.
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