Blue Berry Lime Jam

Blue Berry Lime Jam Recipe

Yields: about 6 half-pints

4 1/2 cups or blueberries

6 tablespoons classic pectin

5 cups or sugar

1 tablespoons grated lime peel

1/3 cup lime juice

Crush blueberries on layer at a time. Combine crushed blueberries and classic pectin in a large sauce pot. 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. 

Tips:  

1.  We used a potato masher to crush the blue berries.  I think next time I might use a food processor, because I do not like pieces of fruit in my jam.  

2.  Jam will burn if you boil too long! 

Recipe from the Ball Blue Book guide to preserving.