Easy Canned Blueberry Lime Jam Recipe

This easy canned blueberry lime jam recipe produces a slightly larger quantity of jam than the original Ball Blue Book classic blueberry lime jam recipe. Get the simple directions for this delicious jam as well as tips for having a successful canning experience. No need to worry about making a mess if you follow the steps given here! Read on for the ingredients, step-by-step instructions, and a flavorful variation for this delightful blueberry creation.

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Always Looking for Ways to Use Frozen Berries

I am blessed to be able to grow blueberries and raspberries, and sometimes there’s an abundance. I’m always grateful, but I do try to avoid what I call “berry buildup” by finding creative and delicious ways to use my frozen berry supply. Making blueberry syrup and raspberry syrup is easy and fun. Raspberry blueberry jam is another fabulous way to use a berry supply. Not a fan of seeds in jam? Try this recipe for seedless raspberry jam. All of these berry items make terrific gifts. I especially like to make blueberry lime jam because it’s a little different, and you can’t find it in grocery stores. If you are looking for a creative, homemade gift to give for any occasion, this simple jam recipe has got you covered. It also makes a terrific addition to any blueberry-themed party.

Equipment Needed for Easy Canned Blueberry Lime Jam

When canning, it’s best to have your equipment set out ahead of time because some of the steps are time-sensitive. Here is the equipment you need to assemble beforehand:

7 half-pint canning jars, lids, and bands

A large boiling water bath canner

A round potato masher

A small metal saucepan with a lid (for heating the jar lids)

A large, non-reactive stockpot (for mixing the jam)

1 set of canning tools (optional, but these sure have made canning easier)

A Microplane zester (for grating the lime zest)

A fine-mesh strainer (for catching pulp and seeds when juicing the limes)

Large ladle and wooden spoon

Preparation

Set seven canning bands (some call them rings) aside, near where you will be filling the jars.

Place the seven glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.

Place seven jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. I’ve always been told not to let the water come to a boil. Now it’s time to make easy blueberry lime jam!

Ingredients for Easy Canned Blueberry Lime Jam

5 cups fresh or frozen blueberries

1 2-ounce package of powdered pectin

6 cups granulated sugar

2 tablespoons grated lime zest (zest from 3 medium limes)

1/2 cup fresh lime juice (juice from 3 medium limes)

Directions for Easy Canned Blueberry Lime Jam

Measure out 5 cups of frozen or fresh blueberries. Put the berries into a colander and rinse. Let drain, then pour into the large stockpot. Crush the blueberries using a round potato masher. The round potato masher works well because the blueberries don’t get stuck in it. (I received mine years ago from an elderly lady at church and I think of her every time I use it. I love kitchen hand-me-downs!)

Measure the sugar into a large bowl and set it aside. Using the Microplane zester, grate the lime zest of each lime into a small bowl and set it aside. Cut each lime in half. Place a metal strainer over a measuring cup and squeeze each lime half.

You should end up with about 1/2 a cup of lime juice. Set the juice aside. Since these ingredients get stirred into the hot berry mixture all at once, it’s a good idea to have them ready ahead of time.

Stir the pectin into the crushed berries. Bring to a boil over medium-high heat, stirring frequently. Add the sugar and stir the mixture until the sugar dissolves. Stir in the grated lime zest and lime juice. Bring to a rolling boil and boil hard for one minute. Stir the mixture constantly. Remove the mixture from heat.

Filling the Jars

Using jar tongs, if you have them, lift the jars out of the hot water and drain them. Pour any hot water in the jars back into the boiling water bath in the canner. I like to place the hot jars in my sink. Place the pot with the hot berry mixture on the counter nearby. I like to place my hot pot on top of a big cutting board. Place a jar funnel, if you have one, over each jar as you ladle in the hot jam mixture. Leave 1/4 inch of headspace. When all jars are filled, wipe each jar rim with a clean, damp cloth. Using a magnetic lid lifter, if you have one, lift each jar lid out of the hot water in the pan and place a lid on top of each jar. Attach the jar band, tightening with your fingers.

Processing the Filled Jars

Place filled jars into the boiling water bath using a jar lifter, if you have one. Process the jars in a boiling-water canner for 10 minutes. If you live above 1,000 feet in elevation like I do, process the jars in boiling water in the covered canner for 15 minutes. If you live above 6,000 feet, you will need to process the jars for 20 minutes. When processing is done, remove the jars (again using a jar-lifter, if you have one) and place them on a towel to absorb the drips and to cool.

Checking the Seal

If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex. Label and store the jars in a cool, dry place. Refrigerate any jars once opened.

Easy Canned Blueberry Lime Jam

This easy canned blueberry lime jam recipe makes a larger quantity than the original Ball Blue Book classic. Get directions and tips for success with no mess!

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 7 half-pint jars

Calories 35 kcal

Equipment

• 7 half-pint canning jars, lids, and bands
• Large boiling water bath canner
• Round potato masher
• Small metal saucepan with a lid
• Large, non-reactive stockpot
• Set of canning tools
• Microplane zester
• Fine mesh strainer
• Ladle
• Wooden spoon

Ingredients

  

• 5 cups fresh or frozen blueberries
• 1 2-ounce box of powdered pectin
• 6 cups granulated sugar
• 2 tablespoons grated lime zest zest from 3 medium limes
• ½ cup fresh lime juice juice from 3 medium limes

Instructions

 

• Set seven canning bands (some call them rings) aside, near where you will be filling the jars.
• Place the seven glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.
• Place seven jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low.
• Measure out 5 cups of frozen or fresh blueberries. Put the berries into a colander and rinse. Let drain, then pour into the large stockpot.
• Crush the blueberries using a round potato masher.
• Measure the sugar into a large bowl and set it aside.
• Using the Microplane zester, grate the lime zest of each lime into a small bowl and set it aside.
• Cut each lime in half. Place a metal strainer over a measuring cup and squeeze each lime half. Set the juice aside.
• Stir the pectin into the crushed berries. Bring to a boil over medium-high heat, stirring frequently.
• Add the sugar and stir the mixture until the sugar dissolves. Stir in the grated lime zest and lime juice.
• Bring to a rolling boil and boil hard for one minute. Stir the mixture constantly. Remove the mixture from heat.
• Using jar tongs, if you have them, lift the jars out of the hot water and drain them. Pour any hot water in the jars back into the boiling water bath in the canner.
• Place a jar funnel, if you have one, over each jar as you ladle in the hot jam mixture. Leave 1/4 inch of headspace.
• When all jars are filled, wipe each jar rim with a clean, damp cloth. Using a magnetic lid lifter, if you have one, lift each jar lid out of the hot water in the pan and place a lid on top of each jar. Attach the jar band, tightening with your fingers.
• Place filled jars into the boiling water bath using a jar lifter, if you have one. Process the jars in a boiling-water canner for 10 minutes. If you live above 1,000 feet in elevation like I do, process the jars in boiling water in the covered canner for 15 minutes. If you live above 6,000 feet, you will need to process the jars for 20 minutes. 
• When processing is done, remove the jars (again using a jar-lifter, if you have one) and place them on a towel to absorb the drips and to cool.
• If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex. Label and store the jars in a cool, dry place. Refrigerate any jars once opened.

Keyword canning, easy recipes, fruit, jam

Lemon Variation of Easy Canned Blueberry Lime Jam

This easy jam may also be made with lemons instead of limes. Just zest and juice two lemons. Follow the rest of the directions and you will have delicious blueberry lemon jam instead of blueberry lime jam.

Low or No Sugar Variation of Canned Blueberry Lime Jam

If you want to make a low sugar or sugar-free version of this blueberry lime jam recipe, just be sure to use Pomona’s Universal Pectin. With it, you may reduce the amount of sugar needed in a recipe or even use a sugar substitute. The blueberry lime jam will still thicken. 

Is a Boiling Water Canner Necessary for Canning Jam?

Does jam need a hot water bath? In order to prevent the growth of mold, jam does need to be processed in a boiling water canner. What if I don’t have a canner? The main reason for using a water bath canner is the rack that keeps the jars from resting directly on the hot bottom of the canning pot. The rack is also handy to use when lifting the jars out of the water. You can take wooden spoons and use the handles to lift the rack handles. Then grab the rack handles and raise them to rest on the edge of the pot.

If you don’t have a canner, you can use a large stockpot and place a small roasting rack at the bottom. A metal pie plate with holes in it and turned upside down would work as well. You could even make your own rack with pieces of rolled-up aluminum foil, but that seems like a lot of work to me.

How Long Will Easy Canned Blueberry Lime Jam Store on a Shelf?

How long does homemade canned jam last? According to the National Center for Home Food Preservation, all home-canned foods should be eaten within a year for best quality. How do you know if home-canned jam is bad? When you open the jam, check for a fermented smell. Fermentation is a sign that the jam needs to be tossed. To keep home-canned jam from going bad on the shelf, make sure the jars have sealed before storing.

Give Your Jam Jar a Decorative Flair

If you decide to give away some of this yummy jam as a gift, you may want to add some decorative accents to your jars. These round checkered jar covers can be added easily. Just fasten the jar band of top of the fabric circle to add a festive touch.

What Goes Well with Blueberry Lime Jam?

This blueberry lime jam is excellent spread on scones, zucchini bread, or homemade banana bread. It would also make an amazing topping for ice cream or homemade gelato.  This jam also makes a great topping for scones at an afternoon tea party. Make chocolate chip zucchini bread even more special with this blueberry lime jam spread on top of a slice. If you make it and would like to share your own way of using blueberry lime jam, post it on Instagram and tag @lisa_fluxingwell.

Other Homemade Canned Recipes

Looking for other delicious canned jam ideas? You might want to try sweet and tangy raspberry blueberry jam, blueberry orange jam, or blueberry lemon jam. Prefer to go without the seeds? Make some seedless raspberry jam, which is great to use in white or dark chocolate raspberry truffles.