Blueberry Lime Jam

I gobbled up the tiny little jar of jam that I made in the canning class pretty quickly so I got to work on making a batch at home. It was a cinch and required minimal ingredients from the market.

> Squish the berries one layer at a time in a large dish. I used the back of a measuring cup and a pie plate.

> Toss the berries in a pot and add the fruit pectin packet

> Add an obscene amount of sugar, lime juice, and lime zest.

> Lids should be heated in a small pot and jars sterilized in your large pot that you will also use for your water bath. That should all be happening while you make your recipe.

> Stir and Boil. Here the directions say to skim off any foam from the top. Annoying! Thankfully David has the same thoughts about this part of the directions as I do and says we can leave the foam.

> Ladle HOT jam into your sterilized jars. Wipe off the tops, then add your lids and screw bands. You are now ready for a 15 minnute water bath.

>I set my processed jars out on a wooden cutting board and usually within an hour you will hear the lids get sucked in (seal) which makes a little popping noise. We like this sound. It’s the sound of success.
The more precise recipe given to us in class.

Blueberry Lime Jam with Greek Yogurt.
Greek Yogurt with berries and blueberry lime jam

Yogurt is just the beginning of what you can put this deliciousness on.
pancakes, ice cream, biscuits, cream cheese….

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  1. tonie

     /  January 9, 2011

    ive made jellys and jams for 25 yrs now with no problems at all. each time ive used sure- jell. i made prickly pear jelly the other day and it does not jell at all. i even done the test that is given at the bottom if it does not jell. there are dozens of reciepts out there for the fruit. does your company have a reciept for this fruit. after cooking and straining the fruit it is a beautiful juice and the syrup is so wonderful. thank you for your time and any help that you may be able to give me.

  1. Blueberry Lime Martini >Happy Hour Post « A Sensible Habit

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