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Blueberry Lime Jam
Blueberry and Lime marry together wonderfully in this delicious jam. Paired with blueberries, lime adds a clean and fresh taste. If you have never tried this flavor combination before give it a try, you’ll be pleasantly surprised. It’s super delicious.
Fresh is Best
As always Fresh is Best. If you are lucky enough to have access to fresh blueberries, (let me know where you live, wink wink) good for you!! Pick some extra blueberries and make some jam. If you’re like me and aren’t as fortunate, head to your favorite farm stand or farmers market and look for fresh blueberries. Keep in mind that fresh and/or wild blueberries are smaller than store bought, so you might need an extra pint. Otherwise, check out your local grocery store or health food store and purchase the best looking blueberries they have. Another “tip” since you will be making jam with the blueberries, splurge and spend a few dollars more and buy the best possible blueberries, preferably organic.
I found this recipe in: Ball Blue Book Guide to Preserving~
- 4 1/2 cups
ball classic pectin
- 5 cups
- 1 tablespoon
grated key lime zest
- 1/3 cup
key lime juice
- Crush blueberries, combine crushed blueberries and classic pectin in a large saucepan. Bring to a boil; stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
- Carefully remove jars from canner using jar tongs
- Set jars on countertop, leave undisturbed for 24 hours