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+ servings

Blueberry Lime Jam

A delicious and different jam.
Course Blueberry, Canning, jam, Sourdough
Cuisine All-American
Keyword Blueberry, jam, lime
Servings 12
Author Lynn / Turnips 2 Tangerines


  • Canner
  • canning jars


  • 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