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!
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.