This Blueberry Jam is enhanced by the subtle taste of lime, a natural partnership, giving this wonderful preserve a zesty boost. Blueberries are not naturally high in pectin, so use a jam sugar with added extra pectin to achieve a good set.
Blueberry & Lime Jam Recipe
Makes about 1.3 Kg of jam to pot.
- 1.3 Kg blueberries
- 4 limes (zest and juice)
- 1 Kg jam sugar (with added pectin)
Put the picked over blueberries, lime juice, and half the jam sugar in a large, non-metallic bowl, and lightly crush the berries using a potato masher (or similar). Set this aside for about 4 hours.
Tip the crushed berry mixture into a pan and stir in the zest of the limes, and the remaining jam sugar. Heat slowly, stirring continuously, until the sugar has completely dissolved.
Increase the heat and bring up to the boil. Boil rapidly for about 5 minutes, or until the jam reaches the setting point (105°C/220°F).
Remove the pan from the heat and set aside for 5 minutes. Stir the jam gently, then pour into warmed sterilized jars. Seal the jars, then label when completely cool. Store in a cool, dark place.