Blueberry-Lime Jam Recipe

 Our Blueberry plants have been struggling. We have tried several different things to adjust the soil.
I think we are at the point of throwing in the towel! Should have planted Raspberries!

Blueberries are a favorite around here, so I was excited when I found them for 99 cents a pint.
They freeze well, and that was a great price, so I stocked up.

I finally had time to try a new jam recipe, Blueberry Lime Jam.
I had some in the household that were skeptical about the addition of lime, but I thought it sounded delicious, and since I am the one making the jam, I added the lime! Thankfully, it was delicious and a definite add to the recipe box.

Blueberry-Lime Jam

4 1/2 Cups Crushed Blueberries
Grated Zest and Juice of 1 Large Lime
1 Box of Powdered Fruit Pectin
5 Cups Sugar

In Saucepan combine berries, lime zest and juice. Add Pectin, and stir until dissolved. Bring to a boil, add sugar. Return to a full, rolling boil, stirring constantly. Boil for one minute. Remove from heat, skim off foam. 

Ladle jam into canning jars, leaving 1/4 inch headspace. Wipe rims, put on lids and screw bands.
Process in Water Bath for 10 minutes. 

**I bought a container of pectin, and not the boxed. I added 6 Tablespoons of Pectin.

If you are not familiar with canning or making jam, here is a great website that can give you the basics of canning as well as a lot of recipes.
http://nchfp.uga.edu/publications/publications_usda.html

Trying any new recipes this canning season?