Blueberry Lime Jam
Recipe type: preserving
Prep time: 
Cook time: 
Total time: 
Serves: 20-24 oz
This blueberry jam relies on natural pectin for thickening - the lime brightens the blueberry taste and makes for an interesting, yet classic, jam. Without traditional pectin, this jam is lower in sugar and actually tastes of the blueberries.
  • 4 cups blueberries, with some slightly underripe, if possible
  • 1 cup sugar
  • 2 T bottled lime juice
  • zest from one lime
  1. Prepare a boiling water bath and 3 half-pint (8 oz) jars or 6 4-oz jars. A boiling water bath can be done in any stock pot that allows for water to cover the jars by at least 1-inch.
  2. Wash and prepare lids and rings, according to the package directions.
  3. Combine the blueberries and a splash pf water in a large skillet. The skillet allows for more moisture loss over the surface, which reduces cooking time and maintains the fresh blueberry flavor. Stir and crush the berries over high or medium-high heat until they begin to break down.
  4. Add the sugar, lemon juice and zest.
  5. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick.
  6. This will take about 10-12 minutes. It's done when you pull a spatula through the jam and it doesn't immediately run back into the cleared space. You can also check the temperature with a candy thermometer - it's done when it hits 220 F.
  7. When the jam is done cooking, remove the pot from heat and allow to rest 5 minutes, stirring occasionally. Skim any foam off the surface. Ladle into the prepared jars leaving ¼ inch headspace. Wipe the rims, remove air bubbles, if necessary, and process in a boiling water bath for 10 minutes.
  8. If you don't want to process this recipe (or if you have a jar that doesn't seal), you can jar the jams and refrigerate for up to 3 weeks. It will also freeze well.
Recipe by My Kitchen Clatter at