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.

Ingredients

Wash the blueberries and drain well.
Place the blueberries in a large, heavy-bottomed pot and crush the berries. (I use a potato masher; see notes)
Add the pectin to crushed blueberries and stir to combine.
Bring the mixture to a boil, stirring frequently.
Add the sugar, stirring until dissolved.
Stir in the lime zest and juice.
Stirring constantly, return the mixture to a rolling boil.
Once the mixture reaches a full rolling boil, continue the hard boil for 1 minute, stirring constantly.
Remove the pot from the heat.
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.
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.
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.