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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