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Blackberry Lime Jam

Total time 25 mins
Yield Makes 4 jars (8 oz. each)
For a full-textured jam with big spoonfuls of berries, mash the fruit coarsely. Lime subs for the usual lemon, adding a nice zing.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  4. *We used Santa Cruz Organic Berry Nectar.

  5. Note: Nutritional analysis is per tbsp.