Blueberry Lime Jam

     I think I’m totally addicted. I can’t stop. Every time I see a fresh, juicy berry or a plump ripe tomato I think about it. That’s right; I’m talking about canning. This is my first year of canning fruits and vegetables and I am loving every minute of it. So when I went to the farmer’s market on Friday and saw several farmers with big, plump, fat, blueberries I knew I had to make some jam. I bought a few pints and rushed right home to my Blue Book of Preserving.

     The recipe was easy to find-I had marked it a few weeks ago. It’s a blueberry lime jam. Ever since the success of my strawberry lemon marmalade, I’ve wanted to pair another berry with a citrus fruit. I went to work making this jam the very day I bought the blueberries. I had some trouble mashing the large amount of blueberries but soon they working cooking up and bursting into a bluish-purple juice. Stirring in the lime juice combined the scents and my mouth was already watering.

     This jam is amazing. It is sweet but with a tartness from the lime peel and lime juice. The color is a gorgeous deep purple. It’s wonderful on toast, muffins, or even as a filling in cupcakes. I’d like to try it as a filling in a layer cake with lemon icing. I can’t wait to share this jam as a gift to family and friends this winter!
Blueberry-Lime Jam (from Ball Blue Book Guide to Preserving)

4 ½ c. blueberries, crushed
5 T. Ball Classic Pectin
5 c. sugar
1 T. grated lime peel
1/3 c. lime juice

1. Prepare the half pint jars and lids.

2. Crush the blueberries a small batch at a time until all of the blueberries are crushed. Combine the crushed blueberries and the pectin in a large saucepan. Bring to a boil, stirring frequently.

3. Add the sugar all at once and stir until it has all dissolved. Stir in the lime peel and lime juice.

4. Continue stirring and bring the mixture to a rolling boil for a full minute. Remove from heat and skim off any foam.

5. Ladle the jam into hot jars. Leave ¼ inch headspace. Remove any air bubbles from the jars are readjust the headspace.

6. Put on the 2 piece lid and heat in a boiling water canner for 15 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**This recipe makes 6 half pint jars.**

Comments

  1. says

    I’ve tried making strawberry jam once before, but never with blueberries. This recipe looks so easy; I definitely going to give this a try (hopefully before blueberries disappear from the market shelves until next summer…?)

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