Tuesday, July 29, 2014
Blueberry-Lime Jam Recipe
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.
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.
Trying any new recipes this canning season?