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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half pints 297g Recipe makes 6 half pints) The following items or measurements are not included below: 1 tablespoon lime zest |
||
| Calories 737 | ||
| Calories from Fat 3 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 18mg | 0% | |
| Potassium 103mg | 2% | |
| Total Carbohydrate 191.1g | 63% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 177.6g | ||
| Protein 0.9g | 1% | |
Blueberry Lime Jam
By: Sharon123
Jun 11, 2003
From the Ball Blue Book, this is a yummy jam! Cook time is estimated.
6 half pints
Ingredients
- 4 1/2 cups blueberries
- 1 package dry pectin
- 5 cups sugar
- 1 tablespoon lime zest
- 1/3 cup lime juice
Directions
1
Crush blueberries one layer at a time.2
Combine crushed blueberries and pectin in a large saucepot.3
Bring to a boil, stirring frequently.4
Add sugar, stirring until dissolved.5
Stir in grated lime peel and lime juice.6
Return to a rolling boil.7
Boil hard 1 minute, stirring constantly.8
remove from heat.9
Skim foam if necessary.10
Ladle hot jam into hot jars, leaving 1/4-inch headspace.11
Adjust two-piece caps.12
Process 15 minutes in a boiling water canner.13
Yield: about 6 half-pints.
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Browse similar recipes by category
- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Berries > Blueberries
- Main Ingredient > Fruit > Citrus > Lime
- Cuisine > North American > United States > Northeastern
- Cuisine > North American > United States > Western
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Preparation > Technique > Canning > Water Bath
Featured Reviews for This Recipe
From: Ashley S.
On Jul 3, 2009
This was incredibly easy to make! I even winged it on the canning part by making my own canning system lol (Stock pot and steamer basket!) I haven't really tried it on bread yet or anything but I did lick my spoon to see how it tasted...and mmmmmm! It was great! Thanks for a super easy and tasty recipe!!
From: GA Farm Girl
On Jun 28, 2009
I stumbled across Key Lime juice at the store and decided to give it a try in this recipe. Boy was it a hit.
From: Sally Eilersen
On Nov 17, 2003
I have made this jam for years. It is a family favorite. My niece asked me to teach her to can just so she could make this! If you don't have fresh lime, use bottled and don't worry about the zest. It's a never-fail recipe. Have fun!
From: Fulltime Chef
On Jun 30, 2007
I love this recipe, but I did change it up a bit to use less sugar. I basically merged the recipe with the recipe in the "Ball Fruit Jell No Sugar Needed Pectin" box. I used 5 cups of mushed blueberries, 1 TBS lime zest, 2 TBS lime juice, 3 TBS more lime juice plus enough apple juice concentrate (the frozen kind, thawed) to make 1 cup liquid, 1 package of No Sugar Needed Pectin, 1/3 cup maple syrup, 1/3 cup white sugar. I cooked the jam and processed it according to the directions in the pectin box. I haven't opened a jar so I can't vouch for the texture yet, but I licked the spoon after I had my jars filled and the mixture is delicious!
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