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Blueberry & Lime Jam in a jar surrounded by blueberries & limes.
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4.91 from 10 votes

Blueberry & Lime Jam

Blueberries & lime complement each other beautifully so are perfect partners in this delicious Blueberry & Lime Jam!
Course Breakfast, teatime
Cuisine American, British
Keyword blueberry, conserve, preserve
Servings 450 mls
Author Camilla Hawkins

Equipment

  • preserving pan (large pan)
  • long handled wooden spoon
  • ladle
  • jam funnel
  • 1 - 2 jam jars
  • 1 - 2 lids

Ingredients

  • 600 g blueberries rinsed & stalks/mushy ones removed
  • 2 unwaxed limes zested
  • 2 tbsp lime juice
  • 400 g granulated sugar

Instructions

  • 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.

Video

Notes

Before you start:
  1. 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).
  2. Place 3 saucers in the freezer for testing set.