BLUEBERRY LIME JAM
I was so excited to try this recipe from my Blue Book and I am so glad I did. I love blueberries and lime but would not have thought to put the two together. Wow, what an incredible combination of flavors. I only did one batch but I must buy some more blueberries and stock up on this jam. ---I remember that my Grammie canned...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 50m
Number Of Ingredients 5
Steps:
- 1. Gather your ingredients.
- 2. Crush blueberries one layer at a time in a deep saucepot or bowl which ever you prefer. Combine crushed blueberries and classic pectin in a large saucepot Bring to a boil, stirring frequently.
- 3. Add your sugar, stirring till dissolved. Stir in lime peel and lime juice. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam is necessary. (Be careful with this jam and make sure you have it in a deep saucepot, so that it doesn't splatter on you like it did me. It's hot and sticks to you; no joke. Plus this blueberry jam ain't got nothin' on cherry jam....it will stain your cabinets and anything else it gets on.)
- 4. Ladle hot jam into your hot jars, leaving 1/4 inch headspace. Wipe of the top of your jars with a hot wet towel and place the lids and top and tighten. Process 15 minutes in a boiling water bath.
GINGER BLUEBERRY JAM
When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! -Jill Drury, River Forest, Illinois
Provided by Taste of Home
Time 35m
Yield 4 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. , Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY LIME JAM IN BREAD MACHINE
Like Blueberries and Lemon, the lime makes this refreshing. When blueberries are on sale, instead of canning only pie filling, why not make some jam? Great for desserts, breads, on top of ice cream!
Provided by Barbara Kavorkian
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Place all ingredients in medium bowl and stir together. Transfer to a bread machine pan with kneading paddle. Set on Jam cycle and start according to machine.
- 2. Scrape the sides of pan 5 to 10 minutes into the cycle. Do this about two times to make sure ingredients are blended. Continue 5-6 minutes and select Start/Stop button. Scrap down mixture and hit Bake cycle. Hit start and let it run until display says 0:00. Press Start/Stop.
- 3. With oven mits, transfer to clean jars using wide mouth funnel or 1/4 c measuring cup. Let cool then cover and refrigerate up to 4-6 weeks or can jars in a water bath and store once cool (overnight).
- 4. Notes: This will cook approx 5 minutes past what your "bake" cycle is on your machine.
- 5. For those without booklet or not sure of time, this came from my booklet for my Sunbeam Bread Maker. Select Basic setting. Press the Start, Stop button and allow to mix for 5-6 minutes, scraping down the sides of the pan. Press the Start Stop button again to cancel. Select Bake setting and press Start Stop. I have used Basic on this. Let cycle continue until it signals and displays 0:00, then press Start Stop. Using hot pads, remove the pan and pour jam into containers, cover and refrigerate to set. Makes 3 cups. (I just use my own way of canning with a hot water bath, but if seals are new, you can do it this way and just invert the jars when lids are placed on and screwed on (not super tight).
JEANNETTE'S JAM (BREAD MACHINE)
Make and share this Jeannette's Jam (Bread Machine) recipe from Food.com.
Provided by duonyte
Categories Berries
Time 1h25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in bread pan. Set to jam cycle and start.
- Spoon into containers and refrigerate.
Nutrition Facts : Calories 239.9, Sodium 28.6, Carbohydrate 62.9, Fiber 1.2, Sugar 50
BLUEBERRY CHERRY LIME JAM (BREAD MACHINE)
What do you do with a boring day, 3 partial pints of blueberries, and too many cherries? You make jam! It started as most of my recipes do, with a whim. I realized I didn't have enough blueberries for blueberry jam. I had raspberries and blackberries, but I didn't want to put berries that would hide the blueberry taste. Ah HA! I had cherries! I hate pitting cherries, but for this recipe it's worth it. If you don't have a bread machine, no worries! Just use the timing found in other jam recipes that call for pectin.
Provided by MsTeechur
Categories Berries
Time 1h40m
Yield 4 1/2 cups, 46 serving(s)
Number Of Ingredients 6
Steps:
- Wash your berries and pit your cherries! Hey, that rhymes!
- I use organic dried cane sugar or sucanat for my sweetener, but regular sugar will do fine too.
- Wash your lime and roll it under your hand on the counter top to help it release more juice. You can also put it in the microwave for about 30 seconds or so, then roll it.
- Juice the lime. Sure you can use juice from a bottle, but fresh makes a difference. Plus you get real lime zest. Lime zest is hard to find in the spice section, at least around here.
- Zest the lime until you get at least a teaspoon. I also added a few thin strips of lime peel (try not to get much pith -the white part-) because I love candied citrus peel.
- Put into your pan in order, sugar, pectin, berries, then lime. The breadmaker commandments say it matters. I didn't do it that way because I am a rebel and it turned out fine.
- Put your bowl into the breadmaker. Turn it to the jam setting. Let her rip! Check it at about 5 minutes in then maybe 5 minutes later, just to make sure nothing is sticking to the side. Other than that, it's like magic and does it without your input.
- Go for a run, watch an episode of your favorite TV drama, or chill for about 90 minutes.
- When your jam is done, open the bread machine and let it cool for quite awhile because hot fruit burns are NASTY!
Nutrition Facts : Calories 34.5, Fat 0.1, Sodium 0.2, Carbohydrate 8.9, Fiber 0.5, Sugar 8, Protein 0.2
BLUEBERRY LIME JAM (BREAD MACHINE)
Make and share this Blueberry Lime Jam (Bread Machine) recipe from Food.com.
Provided by duonyte
Categories Berries
Time 1h40m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in medium bowl and stir to combine. Transfer to bread machine pan fitted with the kneading paddle. Set on Jam cycle and start.
- Scrape the sides of the pan 5 and 10 minutes into the cycle.
- Transfer the jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Nutrition Facts : Calories 35.7, Fat 0.1, Sodium 2.4, Carbohydrate 9.3, Fiber 0.5, Sugar 7.4, Protein 0.1
BLUEBERRY-LIME JAM
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 2 1/2 cups of jam
Number Of Ingredients 4
Steps:
- Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
- Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.
CHERRY BOUNCE JAM (BREAD MACHINE)
Posted in response to request for bread machine jam cycle recipes. From Cuisinart. I have not tried this.
Provided by duonyte
Categories Cherries
Time 1h30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Place all ingredients in a medium bowl and stir to combine. Transfer to bread pan fitted with the kneading paddle. Place the bread pan in the machine, select the Jam cycle, and start.
- Scrape down the sides of the pan 5 and 10 minutes into the cycle.
- Transfer jam into clean jars. Let cool, then cover and refrigerate. Keeps regrigerated 4 to 6 weeks.
Nutrition Facts : Calories 356.6, Fat 0.4, SaturatedFat 0.1, Sodium 36, Carbohydrate 93.2, Fiber 5, Sugar 73.6, Protein 1.9
LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
BLUEBERRY LIME JAM
Make and share this Blueberry Lime Jam recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 40m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Crush blueberries one layer at a time.
- Combine crushed blueberries and 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.
- Boil hard 1 minute, stirring constantly.
- remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 6 half-pints.
Nutrition Facts : Calories 738.7, Fat 0.4, Sodium 19.7, Carbohydrate 191.4, Fiber 3.4, Sugar 177.6, Protein 0.9
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