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Blueberry Lime Jam

July 21, 2014


As you are aware I am swimming in big, juicy blueberries right now.  That means one thing.  Time to make jam!!

When I initially came across this recipe I was hesitant, as you likely are.  But I must say that the combo of blueberries with lime is a lovely, bright-sweet flavor.  We use it on everything - yogurt, toast, cookies, cheesecake and biscuits.  Yum!


Blueberry Lime Jam
Makes approx. six 8-ounce jars

4 1/2 cups crushed Blueberries
Grated zest and juice of 1 large lime
1 package {1.75 oz} Sure Jell powdered pectin
5 cups Granulated Sugar


Prepare a boiling water bath and six 8-ounce jars.  Place the lids in a small saucepan, cover with water, and simmer over low heat.

In a large, deep pot, combine berries, lime juice and zest.  Whisk in the pectin until dissolved.  Bring to a boil over medium-high heat, stirring frequently.  Add the sugar all at once and return to a full rolling boil, stirring constantly.  Boil and stir for 1 minute. Remove from heat and skim off foam {discard}.

Ladle hot jam into prepared hot jars, leaving 1/4 inch headspace.  Remove air bubbles, wipe rim, center the lid on the jar and screw the ring on until resistance is met.  Increase it to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water, and bring to a boil.  Process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars.  Cool and store.

Additional Homemade Jam Recipes:
Slow-Cooker Strawberry Jam
Strawberry-Balsamic Jam
Strawberry-Rhubarb Jam
10 Ways To Use Up Your Homemade Jam Stash

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