This blueberry lime jam is now my official blueberry jam. (Sorry mom). The citrus is a beautiful addition and cuts through the sweetness a bit.
Note:
Be sure not to deviate from the ingredient measurements or methods-fruit pectin requires a certain amount of sugar, acid and cooking time to form a proper gel.
Makes about 6 to 8 x 250 ml jars.
INGREDIENTS:
4-1/2 cups crushed blueberries
Grated zest and juice of 1 large lime
(2 Tbsp juice + 2 tsp zest)
1 pkg (57 g) Original Fruit Pectin
5 cups granulated sugar
1/2 tsp butter or margarine
INSTRUCTIONS:
Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat rings and sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use. Wash and crush blueberries, one layer at a time. Measure 4-1/2 cups berries and finely grate zest and juice limes. In a large deep stainless steel saucepan, stir together berries with lime juice, zest, butter and Pectin. Measure sugar, set aside. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary. Ladle hot jam into a hot jar to within 1/4 inch of top of jar. Using a nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time – boil filled jars for 10 minutes. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Label and store jars in a cool, dark place.