Ingredients for Blueberry Lime Jam
- 4 cups fresh blueberries
- Dry Pectin
- 7 cups granulated sugar
- Lime Zest
- 1/2 cup fresh lime juice
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How to Make Blueberry Lime Jam
- Gently crush blueberries in a large bowl using a potato masher, leaving some whole berries for texture. Avoid over-crushing.
- In a large, heavy-bottomed saucepan, combine the crushed blueberries and liquid pectin. Stir well to combine.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Reduce heat to medium and add the sugar, stirring continuously until completely dissolved.
- Stir in the lime zest and lime juice.
- Increase heat to high and return the mixture to a full rolling boil that cannot be stirred down.
- Boil hard for exactly 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam that has risen to the surface using a spoon.
- Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace at the top of each jar.
- Wipe the jar rims clean, ensuring no jam residue remains.
- Securely place the lids and rings onto the jars.
- Process in a boiling water bath canner for 15 minutes (adjust processing time based on your altitude if necessary – consult a canning guide).
- Remove jars from canner and let cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals by gently pressing the center of each lid. If the lid doesn’t flex, it’s sealed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
710g
Fat
0g
Carbs
63g
