Blueberry Lime Jam

Remember all those blueberries we picked in June?   Since we were doing peaches at the same time, I froze the blueberries.    It's easy to make jam with frozen berries later.

Last weekend was later.

I had heard about Blueberry Lime jam from Chickens in the Road and then when I was reading through the Ball Blue Book for ideas, I found another version of that recipe and decided that it was a good excuse to use the leftover-getting-kind-of-hard-on-the-outside-key limes I had in the fridge.    I jiggled the proportions a bit and here's my version.    It was a big hit with everyone in the family.

Blueberry Lime Jam

• 5 cups blueberries [fresh or frozen]
• 1 cup water
• 3 T Ball pectin [1 pkg]
• 5 cups sugar
• Juice of three key limes - about 1/3 cup.
• Some lime zest - up to a Tablespoon

Dissolve the pectin in the water and add the blueberries.   Heat and mash.   Bring to boil.   Boil hard for 1 minute.  Add sugar.   Stir to dissolve.  Add lime juice and zest.   Bring to boil.  Boil hard for 1 minute.  Ladle into jars.   Process 10 minutes for pints and jelly jars.

This jam looks like blackberry jam and raspberry jam.   Label the jars as soon as the lids are on so you don't confuse them with something else later.