Blueberry Lime Jam

⏱ 2180 mins 🍽 4 8 oz. jars 🏷 Low Protein

This jam captures the full flavour of blueberries, which is concentrated in their skins. Adding fresh lime juice and zest after cooking restores a perfect sweet and tart balance. The method involves cooking the fruit, passing it through a food mill, and then boiling it with sugar. Detailed steps for water bath canning ensure the jam is properly preserved for your pantry.

Blueberry Lime Jam

Ingredients

  • 3 lbs blueberries, stemmed and rinsed
  • 3 cups sugar
  • 1 tablespoon fresh lemon juice
  • 3 inches cinnamon sticks
  • 1 lime, juice and zest of

Method

  1. Get four half pint jars ready by washing them in hot soapy water and rinsing thoroughly. Place the jars in a 200 degree oven to keep warm. Submerge the lids in a pan of boiling water and cover.
  2. Position a rack at the bottom of a large stockpot or canning bath. Alternatively, create a layer using lid rings. Fill the pot with enough water to submerge jars by 2 to 3 inches and bring it to a boil, then lower the heat. The water should be around 180 degrees when you later add the jars. Place two small saucers in your freezer.
  3. Warm the berries with half a cup of water in a large saucepan until their skins split. Take the pan off the heat, allow it to cool a little, then pass the berries through the coarse disc of a food mill.
  4. Pour the purée back into the saucepan. Mix in the sugar, lemon juice and cinnamon stick. Bring to a vigorous boil, stirring continuously, until it reaches a gel set after 8 to 10 minutes. it will have a jammy appearance. Test by placing a teaspoon of the mix on a chilled saucer. Freeze it for 1 minute. Push your finger through the jam. if the surface wrinkles, it is done. If not, cook a few minutes more and test with the second saucer. Remove the cinnamon stick. Stir in the lime juice and zest.
  5. Spoon the hot jam into the prepared jars, leaving a quarter inch of space at the top. Run a thin skewer around the inside of each jar to release any trapped air. Clean the jar rims with a damp paper towel, position the lids and screw on the rings until just tight.
  6. Using a jar lifter or tongs, carefully lower the filled jars into the prepared water bath. Cover the pot and quickly return the water to a full rolling boil. Once boiling, process the jars for 10 more minutes.
  7. Switch off the heat and take the jars out of the water bath. Set them on a cutting board or folded towel and leave undisturbed overnight.
  8. The following morning, check that all jars have sealed properly. Take off a ring and press the centre of the lid. If the lid moves or the centre button flexes, the seal has not set. The jam is still edible but should be refrigerated and used promptly. Keep successfully sealed jars in a cool, dark spot for up to 1 year. Refrigerate once opened.

Nutrition (per serving)

Sodium2300 mg

Recipe details

CategoryLow Protein
AuthorMaureen in MA