This recipe was taken from the book Lip smackin' Jams and Jellies by Amy and David Butler, pg. 39. The only thing I would change is the amount of zest. I put the zest of two SMALL limes in it and that was still too much. Next time I will use only one-or maybe eliminate it all together.
4 ½ cups blueberries
6 cups sugar
2 T. lime juice
Grated Zest of 2 large Limes
3 3-oz pouches of liquid pectin
Remove any stalks from the blueberries and rinse under cold water. Drain’em good and put in a saucepan. Crush the berries a bit with a masher. Stir in the sugar, lime juice, and zest. Bring to a boil over medium heat. Keep stirring to avoid burning. When the mix reaches a full boil, cook for 1-minute longer and then stir in pectin. Return to a full boil for another minute.
Place in jars.
Process jars in a hot-water bath for 10 minutes.
Yeild: about 6 cups.
1 comment:
Thanks for the recipe! It looks yummy, and I'll have to try it when we go picking. I had just frozen several quarts of berries when I saw this recipe!
My mom's recipe calls for lemon juice to give the berries better flavor, but I love this idea of a twist of lime. mmmmm.
Post a Comment