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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. 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.
Fresh is Best
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.
Round and smooth-skinned, these black-blue berries are juicy and sweet. There are two main types of blueberries. The high-bush variety can grow up to feet in height; the hardy low-bush blueberry plants are only about 1 foot high and thrive in Canada and the northern United States. Cultivated blueberries are the majority of those that reach the market. The season can span from the end of May to early October.
The small, lemon-shaped citrus fruit has a thin green skin and a juicy, pale green pulp. Limes grow in tropical and subtropical climates such as Mexico, California, Florida and the Caribbean. Because they’re an excellent source of vitamin C, limes were fed to British sailors as a scurvy preventative. The two main varities of limes are the Persian lime and the small sweet Key lime from Florida.
*I found this recipe in: Ball Blue Book Guide to Preserving.*
A delicious and different jam.
- 4 1/2 cups fresh blueberries
- 6 ball classic pectin
- 5 cups sugar
- 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