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Blueberry-Lime Jam


By: Candice Kumai

Deliciously tart and sweet, lower in sugar than store-bought jam and made with antioxidant-packed blueberries, this jam is the perfect treat for a loved one or on Sunday mornings over toast or gluten-free pancakes! YUM!!!


8 cups frozen blueberries

1 cup sugar

1⁄4 cup lime juice

Zest of 2 limes

Rinds of 2 additional limes, reserved for thickening

To make the jam:

  1. In a large stockpot over medium heat, combine the blueberries, sugar, lime juice, zest, and lime rinds.
  2. Stir to combine and let simmer over medium-low heat, uncovered, for approximately 1 1⁄2 to 2 hours, or until the jam becomes thick.
  3.  Using tongs, remove the lime rinds from the jam.
  4.  Transfer the jam into mason jars and seal them (you should have enough to fill 4 half-pint jars). Store in the refrigerator for up to 1 month.
  5. For longer preservation, place the jars in a large stockpot full of boiling water, making sure each jar is fully submerged with at least 1 inch of water on top. Boil until sealed, approximately 10 minutes. Remove the jars from the water bath and allow the tops to seal; you will hear a “pop” sound from the lid. Store preserved jam in a cool, dry place for up to a year.

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