We recently picked up a ton of organic blueberries through a local produce distributor. We take advantage of discount organic buys relatively frequently. I still have a long overdue post on one of the 40 pound banana buys we took advantage of – hopefully I can get caught up!
Anyway, even though the kids were loving all the blueberries to snack on, I managed to keep enough aside to prep some jam. We recently used the last of our homemade strawberry jam, so I have been itching to get some more on the pantry shelf.
I used the recipe from my Ball Blue Book Guide to Preserving. I had nine cups of blueberries so I doubled the recipe that was in my book. This yielded 5 pints of jam.
Blueberry Lime Jam
9 cups blueberries (I washed with vinegar and water, which helped them keep for several days in the fridge)
12 Tbsp Ball Classic Pectin
10 cups sugar
2 Tbsp grated lime peel
2/3 cup lime juice*
*For the lime juice – I ended up not having enough, so I had to fudge a little. I had almost 1/3 cup from my limes, I added a couple of Tbsp of lemon juice and brought up to volume (2/3 cup) with water. I tasted the jam tonight and it tasted great.
Crush blueberries one layer at a time – I transferred a bit at a time to a medium mixing bowl and then crushed with my potato masher. I then transferred the crushed berries to a large saucepan and repeated until all my berries had been crushed. I then added the pectin. Bring to a boil, stirring frequently. Add the sugar and stir until dissolved. Stir in grated lime peel and lime juice and return to a rolling boil. Boil hard for 1 minute, stirring constantly, and then remove from heat. Ladel into hot canning jars, leaving a 1/4-inch headspace. Place caps (lid and ring) and then process for 15 minutes in water bath canner.
I’m not going to go into the details concerning water bath canning – I just wanted to share the recipe and final product. I’m really digging canning though and think it a great way to take advantage of excess produce (especially when it is at an excellent price). The basics of canning can be found online or in the Ball Blue Book Guide to Preserving. Basically you want have your large pot (my pot is also for pressure canning, I’m just not using the lid for water bath canning) ready at a steady boil when your jam is done cooking. Your clean canning jars should be in the water bath so they are hot and ready for jam to be added. Your lids and rings should be prepped in a smaller pot and kept there until ready to add to your filled jars. I should have a picture of my setup in my strawberry jam post, if you’re interested. This is still a new thing for me, so I am still learning, but having a lot of fun!