I wanted to do something different this year with blueberries seeing as regular jam is,well, regular! I am still experimenting with an additional recipe for blueberry chutney; however, I really enjoyed the simplicity of this recipe – and the FLAVOR! It’s amazing what a bit of Lime will do!

Blueberry Lime Jam

4 ½ cups blueberries, crushed (Will need about 9 to 10 cups of whole berries to achieve this)

1 large Lime, all its juice and grated zest

1 package of regular powered fruit pectin

5 cups sugar, raw or unbleached – granulated

Start by washing your blueberries in a colander in your sink, being sure to remove all stems anddamaged/mushed berries.  Place a cup of berries at a time in a large pot to be mashed and measured.

Using a potato masher, I mash the berries until I no longer see any whole berries left in the pot.

Combine berries, zest and juice in a large stainless steel stock pot. Whisk in pectin until fully dissolved. Turn heat on high and bring to a boil. Stir frequently. Add the entire 5 cups of sugar all at once and bring to a full rolling boil while stirring constantly. I use my heat resistant gloves to keep from burning myself from the high heat. 

Boil for 1 minute then remove from heat. Skim off foam.

Tip: Set a timer! It is amazing how quickly your jam can be ruined via scorching simply because you thought it be easier to “count to 60”.

Using your funnel and a ladle, fill prepared 8-ounce jelly jars with hot liquid leaving a 1/4″ headspace.

Wipe the rim and screw band with a warm wash cloth prior to adding the lids and rings. Hand tighten rings. Process is a hot water bath for 10 minutes. Remember, processing time does not begin until the water is at a full rolling boil. 

Check this out!

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Summer in a Jar