Jim’s prize blueberry/lime jam
4 ½ cups blueberries
6 cups sugar
2 tablespoons lime juice
Grated zest of 2 large limes
3 3-ounce pouches liquid pectin
Remove any stalks from the blueberries and rinse under cold water. Drain em good and put in a saucepan. Crush the berries a bit with a masher. Stir in the sugar, lime juice, and zest. Bring to a boil over medium heat. Keep stirring to avoid burning. When the mix reaches a full boil, cook for 1 minute and then stir in the pectin. Return it to a full boil for another minute. Place in jars, either paraffin or capped. Cool at room temperature. Keep in a cool, dry place. Yield: about 6 cups
|
