4 1/2 Cups Blueberries 1 Tablespoon Grated Lime Peel 1 Package Powdered Pectin 1/3 Cup Lime Juice 5 Cups Sugar
Crush blueberries. Combine blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in lime peel and juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Process 15 minutes in boiling water bath.
2011 Recipe - April Ferre - From Ball Bluebook Guide to Preserving, 2009.
"We had an early blueberry season in 2011, and as I was canning peaches, I saw this recipe and decided to try it. A very nice, and very different jam. You taste the sweetness of the blueberries first, followed by a splash of tart lime. A nice condiment to have around when you want something that isn't super sweet." - April Ferre
Blueberry Lime Jam on Toast
