I get some amazing ideas from my readers. Whether it's on the Family Feedbag Facebook page or right here on the blog, your feedback and stories always inspire me in my own kitchen. On a recent post about strawberry rhubarb jam a reader commented that she had recently made blueberry lime jam. Mmm blueberry lime. I couldn't get the idea out of my head! I started pondering how I could make it. Would I add lime juice and zest? Just the juice? What else would I put in it? I came up with a recipe that's really delicious and I owe a big thanks to Keeley at My Life on a Plate for the inspiration! Thanks, Keeley!
I'm not alone in loving this jam. My toddler would bathe in it if I let him, and he practically does so in his high chair.
- I sterilized my jars by boiling them in the water bath canner for ten minutes, then leaving them in the hot water until ready to be filled with the hot jam.
- The sealing discs and bands were brought to a boil in a small saucepan and left in the hot water until ready for use.
Here's how I made it:
4 lbs blueberries
zest and juice of 1 lime
5 cups granulated white sugar
1 57 g/2 oz packet regular pectin crystals
I combined the blueberries, lime zest, lime juice and sugar in my largest stock pot and warmed over medium heat, stirring often, until the sugar dissolved. I increased the heat to high and brought the mixture to a full boil, then allowed it to bubble hard for 10 minutes, stirring often. I added the pectin and boiled the jam hard for another 60-90 seconds, then removed the jam from the heat to fill my jars.
I ladled the hot jam into the hot jars, leaving a 1/4-inch of headspace, then wiped the rims clean with a wet paper towel. The sealing discs were secured in place with the bands, then my jars were lowered into the already-boiling water of my water bath canner, at least one inch below the water surface, and boiled for ten minutes. They were removed from the canner and left to cool and form their seal. I love the sound of the POP!
What are you making with all those in-season blueberries? Where do you get your inspiration in the kitchen?