Indulge in a delightful culinary journey with our enticing collection of blueberry lime jam recipes, a symphony of flavors that will tantalize your taste buds. Embark on a sensory adventure as you explore the vibrant Blueberry Lime Jam with Chia Seeds, a treasure trove of antioxidants and a burst of citrusy freshness. Delight in the simplicity of the Classic Blueberry Lime Jam, a timeless recipe that captures the essence of these two fruits. For a unique twist, try the Blueberry Lime Jam with Ginger, a harmonious blend of sweet, tangy, and spicy notes. Each recipe promises an explosion of flavors, perfect for spreading on toast, dolloping on pancakes, or incorporating into your favorite baking creations. Get ready to elevate your culinary skills and impress your loved ones with these delectable blueberry lime jam recipes.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY JAM WITH LIME
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.
Provided by Julia Moskin
Categories condiments, project
Time 2h
Yield 2 pints
Number Of Ingredients 5
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
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 92 grams
BLUEBERRY LIME JAM
I was so excited to try this recipe from my Blue Book and I am so glad I did. I love blueberries and lime but would not have thought to put the two together. Wow, what an incredible combination of flavors. I only did one batch but I must buy some more blueberries and stock up on this jam. ---I remember that my Grammie canned...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 50m
Number Of Ingredients 5
Steps:
- 1. Gather your ingredients.
- 2. Crush blueberries one layer at a time in a deep saucepot or bowl which ever you prefer. Combine crushed blueberries and classic pectin in a large saucepot Bring to a boil, stirring frequently.
- 3. Add your sugar, stirring till dissolved. Stir in lime peel and lime juice. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam is necessary. (Be careful with this jam and make sure you have it in a deep saucepot, so that it doesn't splatter on you like it did me. It's hot and sticks to you; no joke. Plus this blueberry jam ain't got nothin' on cherry jam....it will stain your cabinets and anything else it gets on.)
- 4. Ladle hot jam into your hot jars, leaving 1/4 inch headspace. Wipe of the top of your jars with a hot wet towel and place the lids and top and tighten. Process 15 minutes in a boiling water bath.
SURE.JELL BLUEBERRY JAM
Fresh blueberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
BLUEBERRY LIME JAM
Make and share this Blueberry Lime Jam recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 40m
Yield 6 half pints
Number Of Ingredients 5
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.
Nutrition Facts : Calories 738.7, Fat 0.4, Sodium 19.7, Carbohydrate 191.4, Fiber 3.4, Sugar 177.6, Protein 0.9
BLUEBERRY LIME JAM
This recipe was taken from the NY Times Cooking section. The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries. Note: Cooking time below includes refrigeration time for gel to completely cool and set.
Provided by Maureen in MA
Categories Low Protein
Time P1DT12h20m
Yield 4 8 oz. jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 616.9, Fat 0.2, Sodium 2.3, Carbohydrate 159.5, Fiber 1.4, Sugar 155.7, Protein 0.5
BLUEBERRY GINGER JAM
Provided by Joan Nathan
Categories condiments, dips and spreads
Time 35m
Yield 2 cups
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 65 grams
Tips:
- For the best flavor, use fresh blueberries. If using frozen blueberries, thaw them completely before using.
- Be sure to measure your ingredients accurately. This will help ensure that your jam has the right consistency.
- Cook the jam over medium-low heat, stirring frequently. This will help prevent the jam from scorching.
- Use a candy thermometer to measure the temperature of the jam. This will help you know when it is ready.
- Process the jam in a hot water bath for 10 minutes. This will help to seal the jars and prevent spoilage.
Conclusion:
This blueberry lime jam is a delicious and easy-to-make condiment that can be used in a variety of ways. It is perfect for spreading on toast, pancakes, or waffles. It can also be used as a filling for pies and tarts. Or, you can simply enjoy it by the spoonful!
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