Blueberry Jam With Lime Recipes

BLUEBERRY JAM WITH LIME

Steps:

• Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
• Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
• In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
• Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
• Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
• Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
• Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
• The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box

LUSCIOUS BLUEBERRY JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BLUEBERRY GINGER JAM

Steps:

• In a medium saucepan, combine all ingredients.
• Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.

BLUEBERRY-LIME JAM

Steps:

• Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
• Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.

BLUEBERRY LIME JAM

Steps:

• Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
• Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
• In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
• Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
• Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
• Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
• Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
• The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

BLUEBERRY LIME JAM

Steps:

• Crush blueberries one layer at a time.
• Combine crushed blueberries and pectin in a large saucepot.
• Bring to a boil, stirring frequently.
• Add sugar, stirring until dissolved.
• Stir in grated lime peel and lime 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.
• Adjust two-piece caps.
• Process 15 minutes in a boiling water canner.
• Yield: about 6 half-pints.

EASY LEMON-BLUEBERRY JAM

Steps:

• In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Refrigerate.