Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Blueberry-Lime Jam

on 06/24/2011

Don’t you just love colorful, inventive, descriptive names?  The name of the jam is pretty straightforward (although the taste isn’t!); but the name of the blueberry farm which was the source of  the blueberries is not.  Frog Eye Farm.  Isn’t that funny?!  Beautiful place too.  Stephanie’s BF Paul doesn’t live too far from it and he said he never knew it was there.  One of those places you have to look quickly to see the sign or know to look for it.  I”m including the website because 1) locals may want to check it out (20 varieties of blueberries and it was full when we were there) and 2) the owner asked us to tell folks and we promised we would.

We easily picked 22 pounds of gorgeous fruit which meant a lot of berries to be dealt with when we got home.  Half of them are now frozen or shared; the other half became six–yes, six–batches of Blueberry-Lime Jam.  That will eat up several hours of your day, but, honey, is it worth it!  By now you’re tired of me ranting about jams but this one is delicioso too.  The lime helps cut the sweetness and gives it a little tang that’s surprising and wonderful.  The recipe only yields 6 half-pints/3 pints, so you’ll probably need to make more than one batch, especially if you share. :0)

Speaking of frogs…my Grandaddy Smith had a saying that i assume he got from his Scottish-born father that aptly fits this jam: it’s “Fine as Frog’s Hair!”  This prompted Ashley to say we need to come up with “Frog In A Blender” Jam.  Don’t get too alarmed–that’s strawberry and lime.  We’re thinking, folks, we’re thinking!

Blueberry-Lime Jam

  • 4 1/2 cups blueberries
  • 1 package dry pectin
  • 5 cups sugar
  • 1 tablespoon lime zest
  • 1/3 cup lime juice
  1. Crush blueberries one layer at a time.  Combine crushed blueberries and pectin in a large saucepot.  Bring to a boil, stirring frequently.
  2. 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.
  3. Ladle hot jam into hot jars, leaving 1/4-inch head-space.  Process 15 minutes in a water bath.

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