Okay, I'm over my Walmart experience of Saturday. At least I got my jelly jars and was able to make blueberry-lime jam. Did I mention I've never made this before.
My friend, Edie, and I picked our own blueberries at my favorite orchard on Wednesday. She ate more than she paid for. Just kidding Edie. She had to try some from each bush to make sure they were sweet enough. I whipped open my Ball Blue Book of Canning and Preserves and the recipe just called to me. It is sooo good and very easy. The lime gives just a hint of citrus and keeps it from being too sweet.
Tell me this isn't going to be wonderful on hot biscuits or homemade English Muffins.
Yield: about 6 half-pints, I got 8
4 1/2 cups blueberries
1 package powdered pectin
5 cups sugar
1 tablespoon 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. Boil hard 1 minutes, 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.