Life is what happens while you're busy making other plans - from John Lennon to Jammy Chick, it's hard to argue with the truth.
But here we are. The bumps have smoothed out, the curves are a little bit less curvy, and ... it's blueberry time. What to do but make blueberry jam? I add a squeeze of lime to give this beautiful brooding berry a puckery wake-up and a little zippy citrus zestiness. The lime cuts through the soft fruit and lends a bit of depth and mystery, making the usually sweet but watery blueberry taste a little bit more complex. The result is a softly-set, intense blueberry that tastes exactly the way blueberry really should.
This jam works perfectly with fresh or frozen berries, so if your life is getting in the way of your jam-making plans, you can always freeze your blueberries (see my post here for how-to) and make it later.
Blueberry Lime Jam.
Makes about 11, 8-ounce jars.
3 pounds blueberries, cleaned (1.3 kg)
2 limes, zest and juice
1/4 cup lemon juice (60 ml)
3/4 cup water (175 ml)
3 pounds unrefined sugar (1.3 kg)
1/2 cup natural pectin powder* (70 g)
* I buy mine in bulk, but you could also use 1 package of dry pectin mix.
This makes a big batch of jam, so unless you have a very jarge jam pot, you may be living dangerously if you try to boil this up all in one go. I like living dangerously. You can always divide the recipe in half, or boil it in 2 lots, if you find you are risking overtopping your pot.
Sort through the blueberries and pick out any stems or old berries. Put the berries, lime zest and juice, lemon juice and water in a large preserving pan or pot and bring to a boil.
Move the pan off the heat, add the sugar, and stir until it has dissolved. Return the pan to the heat and bring to a boil again. Cook at a full rolling boil (mind the top of the pot!) for abut 5 minutes. Sprinkle in the pectin and stir well, then bring to a boil for another minute or two. If you are checking with a thermometer, your temperature will be around 217 degrees F.
Ladel into hot sterilized jars, and water-bath process if you choose (see food in jars for water-bath canning directions).