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Blueberry lime and tequila jam
Yield: 5 x quarter-litre (½ US pint) jars
Course
Dessert
Cuisine
American
Keyword
Blueberries, Jam
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
5
x quarter-litre (½ US pint) jars
Calories
22
kcal
Ingredients
1
kg
blueberries
(whole. 7 cups / 2.2 lbs)
1
tablespoon
lime zest
4
tablespoons
lime juice
(2 oz / 50 ml)
200
ml
fruit juice
(unsweetened, pure. ¾ cup / 6 oz)
1
box
Ball / Bernardin No-Sugar Needed Pectin
(49 g / 57 g / 1.75 oz)
200
g
sugar
(white. 1 cup / 8 oz) OR 1 ½ teaspoons liquid
stevia
5
tablespoons
tequila
(75 ml)
Metric
-
US Customary
Instructions
Wash and stem blueberries.
Wash 1 lime. Take 1 tablespoon fine zest off it. Juice the lime to get the required amount of juice indicated above.
Mash the blueberries a layer at a time in something like a pie plate using something like a potato masher.
Add to a large pot.
Add to pot fruit juice, lime juice & lime zest, and stir.
Sprinkle the pectin over, stir until the pectin is dissolved.
Put on burner, stir in sugar, and bring to a boil, stirring constantly.
Then, boil hard for 3 minutes.
Immediately turn burner off and remove pot from heat.
Skim off any foam, if there is any.
Stir in tequila.
Ladle into quarter-litre (½ US pint) jars
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Nutrition
Serving:
2
g
|
Calories:
22
kcal
|
Carbohydrates:
4.4
g
|
Protein:
0.2
g
|
Fat:
0.1
g
|
Fiber:
0.6
g
|
Sugar:
3.2
g