Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Blueberry-Lime Jam
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- Level: Intermediate
- Total: 2 hr 30 min (plus chilling)
- Active: 45 min
- Yield: about 2 1/2 cups of jam
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 5 g
- Sugar
- 73 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 40 mg
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
- Level: Intermediate
- Total: 2 hr 30 min (plus chilling)
- Active: 45 min
- Yield: about 2 1/2 cups of jam
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 5 g
- Sugar
- 73 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 40 mg
Ingredients
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Directions
- Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
- Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.
