Blackberry Lime Jam

Makes 1 quart of jam

Ingredients 
2 1/2 tsp. Pomona’s Pectin Powder*
2 1/2 tsp. Pomona’s calcium water*
1 cup sugar
1, 18 oz. package fresh blackberries
Zest & juice of 1 lime
1 1/3 cups unsweetened berry juice
¼ cup Persian Lime olive oil (or 1 Tbs. butter) 

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Combine pectin powder & ½ cup sugar. Set aside. Wash berries & coarsely mash in a heavy saucepan. Add berry juice, lime juice & zest, remaining sugar, calcium water & olive oil to crushed berries. Bring to a brisk boil over high heat, stirring often. Add sugar/pectin powder & stir quickly to combine. Bring back to a boil for 1-2 minutes stirring constantly.

Processing
Pour hot jam into clean jam jars leaving ¼” – ½” space at the top. Screw on two-piece lids. Put jam-filled jars in boiling water to cover by 1 inch. Boil for 5 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Jam lasts approximately 3 weeks refrigerated once opened.

*The pectin powder & calcium powder are sold together in the box of Pomona’s Universal Pectin. Pectin labeled “for less or no sugar needed” can be used instead.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

This entry was posted in Recipes and tagged blackberry, bulk, canning, grocery, homemade christmas gifts, homemade gift ideas, homemade gifts, jam, jelly, lime, Mama T, mama t's blackberry lime jam, persian lime olive oil.

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