Nothing beats the taste of blueberry jam on homemade toast in the middle of winter. Brings back memories of picking those very same blueberries on a sunny, warm summer day. This recipe has a hint of lime in it, which makes it taste ever so refreshing. The recipe makes about six 8-ounce jars. Perfect for stocking your pantry or for gift giving.
Blueberry Lime Jam
4 ½ cups crushed blueberries
Grated zest and juice of 1 large lime
1 package of regular powdered fruit pectin (1.75oz)
5 cups of granulated sugar
Before you start prepare your canner, jars and lids.
In a large, deep stainless steel saucepan, combine berries, lime zest and lime juice.
Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a rolling boil, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot jam. Wipe rim. Center the lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Removed canner lid. Wait 5 minutes, then remove jars, cool and store.
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