I had planned to post a delicious way to use up all those CSA greens, but then Erik met a friend for a drink last night and I made myself a post-baby-bedtime cocktail.
While sipping said amazing cocktail (and then wanting another), I realized that we never posted our favorite jam recipe. So here it is – blueberry lime jam + blueberry bramble cocktail. It’s also awesome as the filling in a coconut layer cake or stirred into yogurt (especially homemade!). Enjoy.
NOTE: In the interest of brevity, I haven’t included detailed canning instructions. See our post on canning for more details on the canning process and safety. If you haven’t canned before, this is a good one to start with, because it’s just as good as a syrup, so you really can’t mess up on the gelling stage.
Blueberry Lime Jam
Makes about 10 quarter-pint (4 ounce) jars
|5 cups||Blueberries||Kimball Fruit Farm|
|1/3 cup||Lime juice|
- Prepare your jars, lids, bands, and equipment.
- Put a couple of small dishes in the freezer. You’ll see why…
- Put all the ingredients into a big pot – the wider, the better – and boil until gelled, stirring occasionally. A wide pot will help this happen faster than a narrow one, but it could take about 20 minutes of boiling. Be careful to keep the boil under control – stirring more frequently as time goes on will help with this; sugar boils up and out of the pot quickly and can cause nasty burns.
To test for gelling, put a teaspoon of jam on one of your freezer plates and return to the freezer for a minute or two. If you can draw a clean line through the jam after this short stint in the freezer, it’s ready. (See our vanilla rhubarb jam post for a photo)
- Fill your jars, leaving 1/4 inch headspace
- Process for 10 minutes.
Now for the fun part – 1 ounce lemon juice, 1-2 ounces vodka or gin, 1 tablespoon jam, and finish with ice and seltzer. Mmmmmm….