lime juice

Blueberry Lime Jam

Caitlin 8 Comments

I do love blueberries on their own, but sometimes you just need a little something extra to really bring out the flavour of a berry. If you are looking for a jam that really kicks it up a notch, you’ve come to the right place. Adding the juice and zest of a lime or two really enhances the flavour of the blueberries and makes a delicious jam. This recipe is from the Ball Complete Book of Home Preserving. The only change that I make is to use a lower sugar pectin and less sugar, and two limes rather than one, but here it’s written as in Ball.

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Ingredients:
4.5 cups crushed blueberries
5 cups sugar
Zest and juice of 1-2 large limes
1 package of regular pectin (or use low sugar pectin and adjust sugar accordingly)

Here’s what we did:

Prepare the canner, jars and lids. This yields around 6 half pints unless you reduce the sugar.

In a stainless steel pot, combine the crushed berries, lime juice, lime zest, and pectin. Mix well to combine all the ingredients.

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Bring the jam to a full rolling boil over high heat, stirring constantly.

Add the sugar all at once when the boil is reached, and return to a boil. Boil hard for 1 minute, then remove from heat and skim off any foam.

Fill the hot jars leaving a 1/4 inch head space. Wipe rims, apply lids, and tighten the bands finger tip tight.

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Process the jars in a boiling water bath canner, covered by at least 1-2 inches of water for 10 minutes, starting the time when the water reaches a full rolling boil. After the 10 minutes, turn off the heat, remove the canner lid, wait 5 minutes and remove the jars to a hot pad or towel. Cool the jars 12-24 hours, remove bands, check seals, wipe clean, label and store.

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Kiwi Daiquiri Jam

Caitlin 5 Comments

The other day they had local kiwis for sale at one of my favourite farm stands just outside of town. “Local Kiwis! Whaaat. Don’t mind if I do,” I thought to myself. So of course, despite having any idea what I might do with them, other then eat a few, I bought a box. Luckily, I found this recipe for Kiwi Daiquiri Jam in my Ball Complete Book of Home Preserving.

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Kiwis are so pretty! Doesn’t it look like eyes with really long lashes?

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Ingredients:
2 cups crushed, peeled kiwifruit
2/3 cups unsweetened pineapple juice
1/3 cup lime juice
1 package regular powdered pectin
3 cups granulated sugar
1/4 cup rum (plus a shot for yourself)

Here’s how we made it:
Prepare the canner, jars and lids. This yields about 4-5 half pint jars.

Peel and crush the kiwi. Combine in a stainless steal pot with the pineapple juice, lime juice and pectin. Premeasure the sugar into another bowl for later, the rum into a measuring cup, and a shot for yourself into a shot glass (and one for your helper if you have one).

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Heat the jam to a boil over high heat, while stirring frequently. Once you reach a boil that can’t be stirred down, add the sugar all at once. Return to a boil, and boil for one minute, starting the time once a full boil is reached. After the one minute, pour the 1/4 cup of rum into the jam, and take your shot. Stir it in, and remove from heat.

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Fill the jars, leaving a quarter inch head space. Wipe rims, apply lids, and tighten bands finger tip tight. Process in a boiling water bath canner for 10 minutes covered by at least 1-2 inches of water, starting the time when a full rolling boil is reached.

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After 10 minutes, turn off the heat, remove canner lid, wait 5 minutes and remove the jars to a hot pad or towel. Cool 12-24 hours, check seals, remove bands, and wipe clean. Label and store.

Gosh dang that’s a pretty jam. This one would make a really pretty gift. And the combo of pineapple, lime and kiwifruit makes for a lovely, tropical flavour.

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Kiwi Daiquiri Jam on Punk Domestics

*this post contains affiliate links, please see the “About the Blogger” page for more information