Blueberry Jam With Lime Recipe (2024)

When I make this, instead of 3 cups of sugar for 3 cups of fruit, use only half the sugar. It takes a little longer to gel, but the result has more blueberry flavor as well as being lower in added sugar.

too much sugar. you can safely cut in half and you will taste the fruit instead of the sugar. I never sieve the fruit.

You can put the jars in the 180F oven for 15minutes before you pour the jam in. Lids, you need to boil to sterilize them. When you fill the jars, close them tightly and return to the warm oven for another 15 minutes. Then turn the oven off and let the jars sit in it until they are cool.

How about a freezer blueberry jam recipe? Thanks.

I found the lime a bit overwhelming so I cut down on the zest by half and now love it. Also, I use Pomona calcium-based pectin, which sets up consistently and allows you to cut way down on the sugar that's necessary with Sure-jell and other such products. It's expensive but worth it. Very few stores carry it but it's available online.

That old-fashioned canning method is not considered safe enough anymore.

I've learned the hard way that BOILING the lids is detrimental to the product. I used to do it every time I canned jam, apple sauce or pickles. Mold would form at the lids, the product was still safe after scraping it away, however risky. My research revealed that the newer lids only need to be simmered, not boiled. I put the lids and rings in a pan of water with burner set on low when I begin cooking the product. So far so good, no mold.

With all the citrus, is the boiling-water bath required for canning? I've made blackberry-lemon marmelade, and all you have to do is invert the jars on the counter for a few minutes. Then turn upright.

Blueberries are high in pectin, so you don't need to add any.

When you start to boil, some foaming will occur. When the jam is done, almost all the foam has been reabsorbed. This took 10-12 minutes. I used 3#6 oz. of berries (since that is how they came), and got 48 oz of jam. The jam has the perfect amount of sweetness for me -- not too sugary, but enough.

I understand that the inversion method is not recommended anymore; however, it would seem to me if the jar is sealed, it is safe…
I have never had issues with inverting jars for jam in over 50 years...

I use fructose instead of sugar which does not increase the GI. That way people who are watching their sugar intake can still enjoy the jam.

You can find freezer jam recipes on any pectin canning product. I use Sure-jell.

Agree with the comment by Joyce M. Great recipe but recommend not running the fruit through the food mill. Way too much sugar, we used less than half the listed amount.

I dumped all the ingredients except the lime zest/juice in all together and cooked down like all other jam I make with friends. Added the lime at the end. Skipped the food mill altogether -- I enjoy the pieces of whole fruit in the jam. I would probably skip the cinnamon next time and maybe add a touch of vanilla. The cinnamon overshadowed the lime.

Used 1/3 cup sugar for 12 oz of blueberries and it's still too sweet.

Used half as much sugar with my freshly picked blueberries and it was plenty. I also ended up with 6 1/2 pint jars worth. Easy to follow directions and delicious results.

I used frozen blueberries and 2 cups of sugar. Juice of half a lime and zest added just before transferring to the jars.

Check the instructions on the box of lids. The newer ones don’t recommend boiling before using, just wash and dry them. The gasket material has changed.

Agree with the comment by Joyce M. Great recipe but recommend not running the fruit through the food mill. Way too much sugar, we used less than half the listed amount.

Used ~7c pick-your-own fresh and tangy blues; mashed (not food milled) after got soft. Took advice to cut sugar (2 c), plus 2T lemon and 2T lime juice as directed but no lime zest as the cinnamon stick seemed to impart a funny bitter after taste I didn't want to risk accentuating. Cooking time about double recommended with constant stirring and testing. Tart/interesting flavor. 4 (not 5) stars for texture, cross between jam and jelly that weeps on standing. Would add more sugar next time.

This is amazing. It took considerably longer to gel but the lower sugar and no pectin make a wonderful jam.

If wild Maine blueberries are used in jam or pie no additional flavor or tartness will be needed. Maine wild blueberries are smaller than other blueberries and pack more flavor. I freeze the wild blueberries, harvested in Washington County, Maine, and use them all year long until the next harvest season (which is just ending).

I've learned the hard way that BOILING the lids is detrimental to the product. I used to do it every time I canned jam, apple sauce or pickles. Mold would form at the lids, the product was still safe after scraping it away, however risky. My research revealed that the newer lids only need to be simmered, not boiled. I put the lids and rings in a pan of water with burner set on low when I begin cooking the product. So far so good, no mold.

I add no water, no sugar just a few drops of stevia at end. Rind & juice of 1 lemon 3-4 tbs chia seeds to thicken.
Jar & freeze. Delicious

Try using 1/2 blueberries 1/2 cranberries; short the sugar. The best!

Why do recipe writers only use the old methods to test jellyfish stage rather than temperature?

Could I use this recipe for huckleberries? May skip use of the food mill... Thoughts anyone?

I found the lime a bit overwhelming so I cut down on the zest by half and now love it. Also, I use Pomona calcium-based pectin, which sets up consistently and allows you to cut way down on the sugar that's necessary with Sure-jell and other such products. It's expensive but worth it. Very few stores carry it but it's available online.