Canning with The Diva Preview - Page 13

Blueberry Lime Jam

What you need

Canning Utensil Kit

Potato Masher


Large Stainless Steel

Stock Pot


Water Bather


4 ½ cups blueberries, crushed (Will need about 9 to 10 cups of whole berries to achieve this)

1 large lime, all its juice and grated zest

1 package of regular powered fruit pectin

5 cups sugar, raw or unbleached – granulated


1. Start by washing your blueberries in a colander in your sink, being sure to remove all stems and damaged/mushed berries.

2. Place a cup of berries at a time in a large pot to be mashed and measured. Using a potato masher, I mash the berries until I no longer see any whole berries left in the pot.

3. Combine berries, zest and juice in a large stainless steel stock pot. Whisk in pectin until fully dissolved. Turn heat on high and bring to a boil. Stir frequently. Add the entire 5 cups of sugar all at once and bring to a full rolling boil while stirring constantly. I use my heat resistant gloves to keep from burning myself from the high heat.

Boil for 1 minute then remove from heat. Skim off foam.

Tip: Set a timer! It is amazing how quickly your jam can be ruined via scorching simply because you thought it be easier to “count to 60”.

Using your funnel and a ladle, fill prepared 8-ounce jelly jars with hot liquid leaving a 1/4" headspace.

Wipe the rim and screw band with a warm wash cloth dipped in vinegar prior to adding the prepared lids and rings. Hand tighten rings. Process is a hot water bath for 10 minutes. Remember, processing time does not begin until the water is at a full rolling boil.

Makes approx. 7-8 half pints

Uses: This jam is delicious on toast and PB&J sandwiches, but feel free to use it as a delicious glaze atop a beef or pork roast prior to baking. This gorgeous jam also makes a wonderful gift!

To the Jar...