Who doesn’t like the sound of a good lime and blueberry jam? I love a good bowl of Greek yogurt with granola, topped with this jam. The good thing is that this lime and blueberry jam goes with everything!
Lime and Blueberry Jam For A Sweet Treat Today!
Let’s get jamming!
Some people ask me why use blueberries? The truth is, I love this tiny fruit. The skin of blueberries is full of a compound called terpene, which is what gives the fruit its flavor, but also its properties like wound healing and calming. If you don’t have any blueberries, you can try blackberries, raspberries, cherries, or even strawberries.
For this jam, I also use dry pectin to make the process easier and quicker, however, you can use citrus peel or extra sugar instead. If you aren’t looking to stay vegetarian, even a bit of gelatin will help.
You should also gather your sugar of choice, lime zest, and lime juice. I recommend using white sugar, brown sugar, or corn syrup. Instead of the lime, you can begin to use lemon zest and lemon juice.
To begin cooking, you should clean your fruit and get rid of any blueberries that look wrinkled, squishy, or old. You should mix the blueberries with the pectin in a saucepan, bringing everything to a boil, so that the sugar is dissolved completely.
You can add the lime peel and juice and continue boiling. This will set the jam to the right texture. Be careful to not let anything burn, which will require you to keep stirring often.
Once the jam looks ready, you’re all set to put it into your prepared jars! Let the jars process in a water bath for at least 15 minutes.
Enjoy this jam by keeping it safe in the refrigerator for a few weeks. Serve this with toast, yogurt, ice cream, or cheese.
Lime and Blueberry Jam
4 1/2 cups (576 g) blueberries
1 pack dry pectin
5 cups (640 g) sugar
1 tbsp lime zest
1/3 cup (80 ml) lime juice
- Using a large saucepot, crush the blueberries and mix with pectin
- Bring to boil while stirring occasionally.
- Mix in sugar. Stir until sugar is completely dissolved.
- Mix grated lime peel and lime juice. Bring to rolling boil.
- Remove from heat.
- Gently ladle into hot jars. Leave 1/2 inch (1 cm) of headspace.
- Wipe jar rim with a clean damp cloth.
- Remove air bubbles.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process for 15 minutes (adjust for altitude).
- Turn heat off. Let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place jars on a cold surface or where there’s a cool draft as jars may crack.
- After 24 hours, check the lids for a seal. Press down the center of the lids, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.