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!
AND
It is beautiful to look at!
Blueberry Lime Jam
From Amanda at The Zen Leaf (and the Ball Cookbook)
Yield: about 6 half-pints
Ingredients:
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.
Squee! I'm so glad it turned out, Heather. It looks so pretty. It's the most beautiful jam we ever made.
Thank you again for telling me about it! I had some on my toast this morning and it is fantastic! Every bit as good as you said.
Oh my that does sound delicious and tangy!
Oh it is! I love it!
That sounds so freaking good! I've been waiting to hear all about this jam!! I kept seeing you and Amanda talking about it on twitter and was drooling :p It looks delicious!! I so need to make some jam and can stuff :p I'm dying to learn how to can.
Oh Chris honey, you can definitely can. If I can can, so can YOU! It's so easy! Just buy yourself a Ball Canning book, it has it all laid out for you.
This sounds heavenly and you publish your Asiago Peppercorn bread recipe next week! I am praying there are still blueberries at market this week.
I wish I knew how to make Asiago Peppercorn bread! I buy it at the Farmer's Market. I think I'll try to figure it out next weekend though, and if I do, I will definitely post it.
Yum! This sounds like it would make me pucker, but I'm OK with that! Yummy.
I love both blueberries and lime but I've never put them together. Now that I'm seeing it and thinking about them together, I want it. I have to give this one a try.