Okay, I totally wasn’t planning on doing a Weekend Cooking post this weekend. I was planning to do what I cooked this weekend NEXT weekend. But I’m not good at waiting, so you are getting it really, really late in the weekend. Hope you don’t mind.
Back when I spotlighted the marvelous Strawberry Jam I made, back in May and am still enjoying today (really, I had some on my Asiago Peppercorn bread and, before you turn up your nose, it is delicious!) Amanda from The Zen Leaf told me about her Blueberry Lime Jam. Blueberry Lime Jam? Yes! My initial reaction was huh? Then what? Then I Have To Try That! But blueberry season is a long ways away from May and I had forgotten all about it. Until I saw the blueberries at the farmer’s market yesterday. 3 pints and 3 limes bought later, I got down to business this afternoon.
At first taste test I can already tell, this is going to be awesome!
It is beautiful to look at!
Blueberry Lime Jam
From Amanda at The Zen Leaf (and the Ball Cookbook)
Yield: about 6 half-pints
4 1/2 cups blueberries
1 package powdered pectin
5 cups sugar
1 tbsp grated lime peel
1/3 cup lime juice
Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boid hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 mins in a boiling water canner.
Weekend Cooking hosted by BethFishReads every weekend. It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.