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Blueberry Lime Jam Recipe

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4.3 from 37 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 40 minutes (including cooling and canning time)
  • Yield: Approximately 5 half-pint jars

Description

This vibrant Blueberry Lime Jam combines the natural sweetness of fresh blueberries with the zesty brightness of lime juice and zest. Perfect for spreading on toast, dolloping on yogurt, or gifting to friends, this homemade jam is preserved using traditional water bath canning methods to ensure delightful freshness in every jar.

Ingredients

Jam Ingredients

  • 5 cups blueberries
  • 2 boxes pectin (1.75 ounce each)
  • 5 cups sugar
  • ⅓ cup lime juice
  • 1 tablespoon lime zest

Instructions

  1. Prepare Canner: Fill a hot water canner about two-thirds full with water and bring it to a rolling boil to sterilize jars and prepare for canning.
  2. Mix Blueberries and Pectin: In a large saucepan, combine the blueberries and pectin. Stir thoroughly to blend the pectin evenly throughout the berries.
  3. Cook Mixture: Bring the blueberry and pectin mixture to a boil over medium-high heat. Stir in the sugar and keep stirring until it dissolves completely. Add the lime zest and lime juice, then bring the mixture back to a vigorous boil that cannot be stirred down.
  4. Boil Jam: Boil the jam mixture briskly for 1 minute, stirring constantly to prevent scorching and sticking to the pan.
  5. Remove Foam: Remove the saucepan from heat and skim off any foam that has formed on the surface of the jam.
  6. Check Jam Set: Test the jam by spooning a little onto a cold plate. Once it forms a skin and jiggles like a soft gel, it’s ready. If not, cook for a little longer and test again.
  7. Fill Jars: Ladle the hot jam immediately into sterilized jars, leaving a 1/4 inch headspace. Remove any air bubbles by gently tapping or using a non-metallic spatula.
  8. Seal Jars: Wipe jar rims clean. For traditional jars, place two-piece lids on and screw on bands firmly. For Weck jars, position the rubber gasket on the lid, place the lid on the jar, and secure with 2 evenly spaced clamps.
  9. Process Jars: Place jars on an elevated rack inside the boiling water canner. Ensure water covers jars by at least 2 inches, adding boiling water if needed. Cover and process in boiling water for 10 minutes.
  10. Cool and Seal: Remove jars using jar lifters and place upright on a towel to cool undisturbed for 12-24 hours. Once cooled, check seals by pressing lid centers—if the lid springs back, the jar is not sealed and must be refrigerated. For Weck jars, ensure the seal gasket is pointing downward.
  11. Store Jars: Remove rings or clamps from jars and store in a cool, dark place for future enjoyment.

Notes

  • Use ripe, fresh blueberries for best flavor and consistency.
  • Ensure jars and lids are sterilized before filling to prevent spoilage.
  • If jam doesn’t set properly, you can re-boil and add a little more pectin if necessary.
  • Properly sealed jars can be stored for up to one year in a cool, dark place.
  • Use non-metallic utensils when stirring the jam to avoid reaction with the acid in lime juice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Preserves
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/blueberry-lime-jam-recipe/