Blueberry Key Lime Jam
Blueberry Key Lime Jam
Ingredients
- 3 cups fresh blueberries
- 1 cup sugar
- 1/4+2 cup+t. Key lime juice and zest (optional)
Pectin:
- 3 T. Ball Low sugar no sugar flex batch pectin or
- 1 box Sure Jel low sugar/no sugar (pink box) or
- 2 t. Pomona pectin & 2 t. calcium water
Instructions
Preparation:
- Prepare 3 half pint jars in hot water. Prepare blueberries by washing and pulling any stray stems.
Cooking:
- In a stainless steel pot add blueberries and sugar. Heat over medium till it comes to a simmer, then turn to medium low and cook stirring occasionally for 20 minutes. The blueberries will breakdown but will need to be mashed if you don't want fruit left.
- Once you get the fruit the way you want it add the key lime juice and bring it back to a boil, stirring often and then add the pectin. Once the pot comes back to a boil, continue to cook for 1 minute. Remove from heat.
Processing:
- Ladle jam into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary.
- Wipe rims, and add hot lids and rings. Place the jars in the water bath or in steam canner.
Water bath:
- If you are water bath processing make sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling.
Steam Canning:
- Fill the bottom with required water based on steam canner instructions. Bring water to a simmer and add your now filled jars. Turn up the heat and allow steam to flow out of the lid hole for 6 to 8 minutes.
- Once the water has come to a boil or your steam has been consistent for 8 minutes start your timer for 10 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing:
- Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.