Blueberry-Lime Jam

Here is the first of my favorite canning recipes. An odd combination, but quite delicious!

Blueberry-Lime Jam

Yield: about 6 half-pints

4-1/2 Cups blueberries
1 package powdered pectin
5 cups sugar  (I used 3 cups for a reduced sugar jam)
1 Tablespoon grated lime peel
1/3C lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot.  Bring to a boil, stirring frequently. Add sugar, stirring until disolved. Stir in grated lime peel and lime juice.  Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps. Process 15 mintues in a boiling-water canner.

This recipe is from my Ball Blue Book of preserving. Sweet, yet a hint of tang from the lime, and oh so good! Next time I make this recipe I'll try using frozen blueberries, letting them thaw before starting the process.