Blueberry Lime Jam Recipes

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

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.

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

Steps:

• In food processor slightly chop the 6 cups of Blueberries. Add to a large pan and add the sugar and lemon juice. Bring to a rolling boil that cannot be stirred down. Add the liquid pectin and bring back to a boil again for 1 minute. Ladle the hot berry mixture into jars. Wipe tops and place lids on jars and screw caps into place. Place in water bath canner with 1 inch of water covering jars. Bring to a full boil and cover for 10 minutes. Remove jars from water bath after 10 minutes and place on counter to cool. Listen for tops of jars to pop and seal. Cool completely. Jam should be good in jars for up to 1 year.

Steps:

• Thaw and drain blueberries.
• Crush blueberries one layer at a time.
• Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
• Stir in Fruit Jell pectin.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Return mixture to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Preserve It-.
• Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
• Wipe jar rim clean.
• Place lid on jar and tighten band, just until a point of resistance is met.
• Process 10 minutes in a boiling-water canner.
• Cool for 12 to 24 hours.
• Remove bands.
• Lids should be concave in middle.
• Yield: About 6 half pints.

Steps:

• In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
• Add remaining berries, sugar, lemon juice and lemon rind.
• Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
• Skim off any foam.
• Ladle jam into hot jars to within 1/4" of top rim.
• Can jam using preferred Safe Canning method.