Blackberry Lime Jam

For a full-textured jam with big spoonfuls of berries, mash the fruit coarsely. Lime subs for the usual lemon, adding a nice zing.
Makes 4 jars (8 oz. each)


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2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
1 1/3 cups sugar, divided
2 1/2 cups coarsely mashed blackberries (from about 1 1/4 lbs. fruit)
1 1/3 cups unsweetened berry juice blend*
Zest of 1/2 lime
1 tablespoon lime juice
1/4 teaspoon butter (prevents foaming)


Total: 25 Minutes

1. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry juice, lime zest and juice, and butter. Bring mixture to a brisk boil over high heat, stirring often.

2. Add remaining sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.

*We used Santa Cruz Organic Berry Nectar.

Note: Nutritional analysis is per tbsp.

Created date

June 2011

Nutritional Information

Calories 23
Caloriesfromfat 2 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 5.7 g
Fiber 0.5 g
Sodium 4.7 mg
Cholesterol 0.0 mg