Blueberry Lime Jam
Yield: 6 (8-ounce) jars or 3 pint-size jars
With its sweet-tart taste, this recipe will enliven anything from toast to a corn muffin. For a delicious vinaigrette, combine the remnants of a jar with a teaspoon or so of Dijon, a drizzle of vinegar and a glug of olive oil. With year-round availability of good-tasting blueberries, this recipe is equally ideal for a summertime hostess gift or a holiday present.


  • 4½ cups blueberries
  • 1 package dry pectin (Sure-Jell)
  • 5 cups sugar
  • 1 tablespoon lime zest
  • ⅓ cup freshly squeezed lime juice


  1. Wash the blueberries and drain well.
  2. Place the blueberries in a large, heavy-bottomed pot and crush the berries. (I use a potato masher; see notes)
  3. Add the pectin to crushed blueberries and stir to combine.
  4. Bring the mixture to a boil, stirring frequently.
  5. Add the sugar, stirring until dissolved.
  6. Stir in the lime zest and juice.
  7. Stirring constantly, return the mixture to a rolling boil.
  8. Once the mixture reaches a full rolling boil, continue the hard boil for 1 minute, stirring constantly.
  9. Remove the pot from the heat.
  10. If there is any foam, you may skim it from the top or simply stir the mixture for a minute or so until the bubbles dissipate.
  11. Ladle the hot jam into clean jars (a funnel is helpful), leaving ¼-inch headspace. With a clean cloth, wipe any drips from the rims of the jars, and adjust the two-piece caps.
  12. If you wish to store the jam at room temperature, process the jars for 15 minutes in a boiling water canner. Otherwise, store in the refrigerator where the jam will keep for quite a few weeks.


  • For ease, I like to continue to crush the berries as they become warm, stirring as I mash. The blueberries become softer and much easier to crush as they cook.

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