That sounds delicious! Blackberry and lime jam would be a perfect combination of sweet and tangy. Here’s a simple recipe to get you started:
Blackberry and Lime Jam
Ingredients:
- 4 cups fresh blackberries
- 1/4 cup fresh lime juice (about 2 limes)
- Zest of 1 lime
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 4 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until ready to use.
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Cook the Blackberries: In a large pot, mash the blackberries with a potato masher or fork. Heat over medium heat until the berries release their juice and start to simmer.
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Add Lime and Pectin: Stir in the lime juice and lime zest. Sprinkle the fruit pectin over the mixture and stir well. Bring to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture is at a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Enjoy your homemade blackberry and lime jam on toast, in yogurt, or even as a filling for pastries!
