Blueberry-Lime Jam
- Level: Intermediate
- Yield: about 2 1/2 cups of jam
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 83
- Dietary Fiber
- 5
- Sugar
- 73
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 40
- Total: 2 hr 30 min (plus chilling)
- Active: 45 min
Ingredients
2 pounds blueberries, stems discarded
1 cup sugar
4 teaspoons grated lime zest, plus 1/4 cup fresh lime juice (from 2 to 3 limes)
Pinch of salt
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.