BLUEBERRY LIME JAM
I first tried this when the lovely Molly made it for us for a Christmas gift. The lime makes it just
different enough – it’s great on toast or scones or even with chicken or pork. To make 2 ½ to 3
pints, you’ll need:
4 cups blueberries, fresh or frozen
1 cup water
zest and juice of 1 lime
3 T Ball low sugar pectin
3-4 cups sugar
Combine the fruit, water, lime juice, zest and pectin. Bring to a hard rolling boil that you can't stir down.
Boil hard for 1 minute. Add the sugar. Return to a hard rolling boil. Boil hard for 1 minute. Ladle into
sterilized jars. At this point you can treat it like freezer jam or process it 10 minutes for canning; follow
the directions in your favorite cookbook. This tastes like summer and is wonderful any time of year.