Blueberries & lime complement each other beautifully so are perfect partners in this Blueberry & Lime Jam! So delicious you’ll want to make this blueberry jam again and again.
The other day I was looking at the search terms that people had typed into my search tab and the top one was for Blueberry & Lime Jam. I was intrigued as I’d never come across this flavour combination before and decided I had to try it.So, I set about developing this Blueberry & Lime Jam recipe and after a couple of attempts arrived at the recipe below!
What does Blueberry & Lime Jam taste like?
Well after making this jam I completely understood why it was being searched for. The lime just seems to elevate the blueberry flavour beautifully with a subtle back note of lime flavour. You really need to try it to see what I mean!
Why aren’t the ingredients given in cups?
This is a question I get asked so often. The bottom line is that you cannot accurately convert a volume to a weight. I tried weighing a couple of different cups of blueberries but depending on the size of the blueberries the weights differed by 20 grams. Hence when you multiply that up for a jam recipe that’s a large margin of error. The reason my jams are so popular is because I give precise instructions for successful jam making. So, if you live across the pond and don’t own a set of digital scales, I believe they’re not expensive and available in Walmart. You really won’t look back, trust me!
Can you scale this Blueberry & Lime Jam recipe up?
I wouldn’t as the only time I get complaints is when readers have scaled up a jam recipe and I get comments saying that they have boiled the jam for ages and the jam hasn’t set yet. Smaller quantities of fruit will set quicker and large quantities will take longer (or if to large no set at all) so it’s better to make 2 batches at the same time than double up in one pan.
Can you use frozen blueberries?
Yes, frozen blueberries will work well too, just don’t thaw them first!
Is Blueberry & Lime Jam shelf stable?
I get asked this question about my jams by many readers from across the pond. In Europe we don’t water bath our jams, so yes, this jam is shelf stable. However I would never impose my way of making jam on anyone outside of Europe so if you are more comfortable water bathing my jams then feel free to do so. I just can’t give you and advice on this matter as it’s not something I have ever done.
I do hope you try my Blueberry & Lime Jam as it is totally delicious and great as a breakfast or tea time preserve. Don’t forget to share it with me on social media tagging @FabFood4All.
More Blueberry Recipes
I do hope you try my Blueberry & Lime Jam. Here are some more blueberry and/or lime themed recipes you might like to try:
- Simple Blueberry Jam
- Tutti Frutti Jam
- Rhubarb & Blueberry Tarte Tatin
- Blueberry & Lemon Soda Bread
- Blueberry, Banana & White Chocolate Chip Muffins
- Easy Iced Lime Cake
- Fig and Lime Jam
- 5 Minute Lime Curd
- Lime & Ginger Curd
Here’s an image for you to pin!
Blueberry & Lime Jam
- preserving pan (large pan)
- long handled wooden spoon
- jam funnel
- 1 - 2 jam jars
- 1 - 2 lids
- 600 g blueberries rinsed & stalks/mushy ones removed
- 2 unwaxed limes zested
- 2 tbsp lime juice
- 400 g granulated sugar
- Place blueberries, sugar, lime juice and zest into a preserving pan (or one of equivalent size).
- Over a gentle heat, dissolve the sugar, stirring regularly (do not simmer).
- One the sugar has dissolved crush about half of the blueberries with a potato masher leaving the other half whole.
- Then turn up the heat to bring the pan to a rolling boil and set a timer for 8 minutes (stir continuously with a wooden spoon to stop the jam catching on the bottom of the pan).
- Test for set by removing jam from the heat and putting a teaspoon full of jam on a chilled saucer.
- Place saucer in fridge for about 30 seconds, then push your finger through the jam which should form a soft gel like crinkle (it’s better to under cook than over cook).
- If the jam hasn’t reached setting point yet, cook for another minute and repeat test until ready.
- Pot up into hot sterilised jars and screw on lids immediately. (I find a small fruit ladle and jam funnel useful for this.)
- Allow jam to cool before using and keep in a cool dark place.
- Once opened jam should be kept in the fridge and used within about 3 months. Unopened jam is best eaten in the first year but will last years.
- Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars have finished “cooking” and just run the fan to dry them off for a few minutes).
- Place 3 saucers in the freezer for testing set.