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blueberry lime jam is heaven!
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Posted by
bela67 oh6 (
My Page) on
Mon, Feb 2, 09 at 8:24
| Made that yesterday and it set up so nicely. Found a fairly good deal on berries and i had some frozen from my moms summer harvest! I haven't made it before but it will be on the list! It is winter here but i was itching so bad to make something haha. had some this morning on some wheat toast. next ill make crepes and try them there. |
Follow-Up Postings:
RE: blueberry lime jam is heaven!
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- Posted by morz8 Z8 Wa coast (My Page) on
Mon, Feb 2, 09 at 10:57
| Isn't that good? We love it too, and I made it for nephews one year - it was a big hit with them. I didn't make any last season, but I've got blueberries in the freezer too and maybe it's time. |
RE: blueberry lime jam is heaven!
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| Oh i have to give some to the nephew he is to be 4 soon! he is the reason my mom didn't have that many blues on her 2 fairly new bushes. He loves them a lot and went to town eating as many as he could. And she was worried about the birds getting them sheesh! |
RE: blueberry lime jam is heaven!
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| Make sure those blueberry bushes get a good dose of Espoma brand HollyTone fertilizer. Its for acid loving plants like blueberry bushes. If they are not kept at a high acidic level, you will not see any berries! A light weight plastic fabric can be draped over the bushes when they show signs of ripening. The fabric should cover the whole bush all the way to the ground. Its hard for me to manage mine as they are quite close together (all 26 of them now), and most are over 7 foot tall, and very old. The biggest robbers are bluejays and mocking birds, as well as cowbirds. |
RE: blueberry lime jam is heaven!
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| Where can I find a recipe for the blueberry lime jam? I've tried searching for it and all I get are raves about how good it is -- I've got a ton of blueberries and I want to rave, too! |
RE: blueberry lime jam is heaven!
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| It's in the Ball Blue Book. Carol |
RE: blueberry lime jam is heaven!
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- Posted by morz8 Z8 Wa coast (My Page) on
Thu, Jul 22, 10 at 10:34
| If you don't have the BBB (and you probably should :)), here's the recipe - 4 1/2 C blueberries
1 T grated lime peel
1/3 C lime juice
5 C sugar
1 package powdered pectin Crush blueberries one layer at a time. Combine crushed blueberries and pectin in a large sauce pot. Bring to boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime 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" head space. Adjust two piece caps. Process 15 min in boiling water canner. Yield about 6 1/2 pts. |
RE: blueberry lime jam is heaven!
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| I made the jam this June using some frozen blueberries from my Mom's freezer that were several years old. The jam tasted great! No freezer burn taste at all. The lime cuts that "too sweet" taste that blueberry jam can have. A definite "10" in my book! Susan |
RE: blueberry lime jam is heaven!
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| I made some with Ball no sugar pectin and splenda and it turned out great! Susan |
RE: blueberry lime jam is heaven!
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| Oh, this is soooo good! Question: I know that bottled lemon/lime juice is recommended for canning, but does that apply to this recipe and other jelly/jam recipes? If I'm zesting a lime, I'd rather just use fresh juice if it is all the same. Thanks for the input! |
RE: blueberry lime jam is heaven!
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| janisj, since the acid ingredient isn't to preserve (most fruit is acidic enough on its own to can with just water, if you choose), you can use fresh. I prefer the flavor of fresh juice in jams and preserves. I often add a bit of the zest too, which is possible with fresh lemon or lime. Annie |
RE: blueberry lime jam is heaven!
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| Could I use thin strips of lime peel instead of the zest? |
RE: blueberry lime jam is heaven!
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RE: blueberry lime jam is heaven!
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| You could certainly use julienne strips of lime peel if that's would you'd prefer. No safety issues whatsoever. It sounds very good. Carol |
RE: blueberry lime jam is heaven!
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| Thank you for recommending this recipe! I would have passed it by in the Blue Book, but I made it tonight with my fresh picked blueberries because so many of you loved it. I have to add that oh my GOSH is it good! I was literally licking the spoon when I was done filling my jars. YUM. Jill |
RE: blueberry lime jam is heaven!
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| I just made a batch of this. Although I liked the blueberry and lime flavor combination, the jam was much too sweet for my taste. Has anybody tried making it with a somewhat reduced amount of sugar? I usually use 3 parts sugar to 4 parts fruit by weight for non-citrus. |
RE: blueberry lime jam is heaven!
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| A recipe like that one depends upon the full amount of sugar to set. Regular commercial pectin cannot be relied upon to jell if the sugar is cut. However, you could use a reduced-sugar pectin, following the ratios on the package insert, or Pomona Pectin, which permits maximum flexibility in the amount of sugar. Then you'd have more latitude. Carol |
RE: blueberry lime jam is heaven!
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| Blueberries were still cheap today, so I bought another quart and tried again. This time I used the "no sugar needed" Ball Fruit Jell and only 2 cups of sugar and got a jam with a much more pronounced blueberry flavor to my taste. |
RE: blueberry lime jam is heaven!
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- Posted by lmvanc SW Washington (My Page) on
Sat, Aug 21, 10 at 12:14
| Could commercially bottled orange juice (plus fresh orange zest) be substituted safely? I have other - cooking, not canning - recipes for things like blueberry sauce that use oj, and it ends up not tasting like orange but substantially compounding the blueberry taste. My husbands thinks that jams using water as the liquid end up tasting too bland, so I've been looking for some alternatives. Can't wait to try this blueberry lime version! |
RE: blueberry lime jam is heaven!
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| Anybody tried this with agave or stevia with the Pomona? I really don't like using Splenda if I can help it but haven't canned with the natural sweeteners yet, either. |
RE: blueberry lime jam is heaven!
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| Wow, this jam really is heaven! I don't normally eat jam and was just canning it for my husband. But I think I could eat this straight out of the jar! I also did one batch using the no sugar needed pectin and 2 cups Splenda, gelling seems fine and it has a very pronounced, tangy flavor. |
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