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Blueberry lime jam is one of those flavor combinations that sounds a little unexpected but makes perfect sense once you taste it. The lime brightens the blueberries, cutting through their sweetness and adding a citrus zing that makes this jam more interesting than a straight blueberry version.
It’s become incredibly popular with home canners, and for good reason.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
This recipe comes from the Ball Blue Book, and it’s a classic pectin jam that comes together quickly. You crush the blueberries, add lime zest and juice, stir in pectin and sugar, and boil. The whole process takes less than an hour, and you end up with jars of deep purple jam flecked with bits of bright green lime zest.
Fresh or frozen blueberries both work well here. Since you’re crushing them anyway, it doesn’t matter if frozen berries lose some of their structure during thawing. If you have homegrown blueberries or access to local berries at peak season, this is a wonderful way to preserve that fresh flavor with a twist.
The lime zest is important here, not just the juice. The zest contains the aromatic oils that give lime its distinctive bright flavor, while the juice adds tartness. Together they transform basic blueberry jam into something special.
Notes from My Kitchen
My husband loves limes, especially intense lime flavors like lime marmalade and limeade concentrate, so I’m always looking for ways to incorporate them into my canning projects. When I saw this recipe, I knew it had to join my lime canning recipe repertoire. We always have plenty of fresh homegrown blueberries in season, so I gave it a try.
It did not disappoint. Honestly, I think it’s better than plain blueberry jam. The lime adds a brightness that blueberries sometimes lack, especially later in the season when they can get a little flat in flavor. My husband agrees (of course), and with the lime added, this is now his favorite blueberry canning recipe.
Quick Look at the Recipe
- Recipe Name: Blueberry Lime Jam
- Recipe Type: Jam
- Canning Method: Water Bath Canning
- Prep Time: About 20 minutes
- Cook Time: About 10 minutes
- Canning Time: 10 minutes for half pints
- Yield: About 6 to 8 half pints
- Jar Sizes: Half pints or quarter pints
- Headspace: 1/4 inch
- Ingredients Overview: Blueberries, lime zest and juice, pectin, and sugar
- Safe Canning Recipe Source: Ball Blue Book
- Difficulty: Easy
- Similar Recipes: This recipe is similar to other fruit and citrus jams, including strawberry lemonade jelly and strawberry blood orange marmalade. It has a similar flavor profile to cherry limeade concentrate, but with blueberries in place of cherries.
Ingredients
This recipe uses standard powdered pectin (like Sure-Jell or Ball Classic) and follows the classic jam method. The lime provides both flavor and additional acidity to help the jam set.
- Blueberries: Fresh or frozen work equally well. You’ll need about 2½ to 3 pounds of whole berries to yield about 4 1/2 cups crushed.
- Lime: This really gives the flavor to this recipe. Ball has you use 1 large lime, but I think it’s much better with the juice and zest of 2 whole limes.
- Powdered Pectin: 1 box (1.75 oz), like Sure-Jell or Ball Classic. If using bulk or flex-batch pectin, use 6 tablespoons.
- Granulated Sugar: This is a full sugar recipe, and it can be made as a low sugar recipe if you use low sugar pectin.
For the best lime flavor, use fresh limes and zest them just before making the jam. Bottled lime juice works in a pinch but you’ll miss the aromatic zest, which is where much of the lime flavor comes from.
Step by Step Instructions
This recipe comes together quickly with boxed pectin, so prepare a waterbath canner before you get started.
Prepare the Fruit
Wash the blueberries and crush them one layer at a time using a potato masher or the bottom of a sturdy glass. Measure 4½ cups of crushed berries. Wash the lime and finely grate the zest.
I’d recommend the juice and zest of 2 large limes here (though ball only uses one). My husband asked me to use 3 next time, so you can adjust to your preference and how much you love lime.
Combine and Cook
In a large, deep stainless steel saucepan, combine the crushed blueberries, lime zest, lime juice, and butter (if using). Whisk in the powdered pectin until completely dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add Sugar and Finish
Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and quickly skim off any foam.
Fill Jars
Ladle the hot jam into prepared jars, leaving ¼ inch headspace. Use a bubble remover or chopstick to release any trapped air. Wipe rims clean, center lids on jars, and apply bands to fingertip tight.
Canning Blueberry Lime Jam
Without canning, blueberry lime jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to a year. For shelf-stable storage, process the filled jars in a boiling water bath.
Prepare your water bath canner while the jam is cooking. Lower the filled jars into the canner, making sure they’re covered by at least 1 inch of water. Process for 10 minutes for half pints, adjusting for altitude as noted below.
After processing, turn off the heat and let the jars stand in the canner for 5 minutes before removing. Let jars cool undisturbed on a towel-lined counter for 12 to 24 hours. Check seals before storing.
Altitude Adjustments
For water bath canning, processing times increase at higher elevations:
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Yield Notes
This recipe yields about 6 half pints. You’ll need approximately 2½ to 3 pounds of whole blueberries to yield the 4½ cups of crushed berries required.
Fresh and frozen blueberries both work well. Frozen berries may yield slightly more juice, so your final yield could be on the higher end of the range.
Serving Ideas
Blueberry lime jam is wonderful on toast, biscuits, and English muffins, where the citrus note really shines. The bright flavor makes it especially good at breakfast. It’s also a natural pairing for peanut butter sandwiches, where the lime adds an unexpected but delicious twist.
Use it as a filling for thumbprint cookies, layer cakes, or crepes. The deep purple color flecked with green zest looks beautiful in baked goods. It’s also delicious stirred into plain yogurt or spooned over vanilla ice cream or cheesecake.
For a quick appetizer, spread cream cheese on crackers and top with a small spoonful of this jam. The sweet-tart flavor pairs wonderfully with tangy cream cheese or goat cheese.
Blueberry Lime Jam FAQs
Yes, frozen blueberries work just as well as fresh. Thaw them first and include any juice that accumulates. Frozen berries are often easier to crush than fresh ones.
You can substitute bottled lime juice for the juice portion, but you’ll miss out on the zest, which provides most of the lime aroma and flavor. If using bottled juice only, consider adding a drop of pure lime extract to boost the flavor.
Yes! Some canners double or even triple the lime, using the zest and juice of 2-3 limes instead of one. This gives a more pronounced citrus flavor if that’s what you prefer.
The lime adds brightness and complexity that blueberries sometimes lack, especially later in the season. The citrus cuts through the sweetness and gives the jam a more interesting, layered flavor profile.
Blueberry Canning Recipes
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Blueberry Lime Jam
Equipment
- Half Pint Mason Jars
- Canning lids and bands
- Large Deep Stainless Steel Saucepan
- Potato Masher
- Fine Grater or Microplane
Ingredients
- 4½ cups crushed blueberries, about 2½-3 lbs whole berries
- 2 large limes, juice and zest, see notes
- 1 box powdered pectin, 1.75 oz, like Sure-Jell or Ball Classic (or 6 Tbsp bulk)
- 5 cups sugar
Instructions
- Wash blueberries and crush one layer at a time using a potato masher. Measure 4½ cups crushed berries. Finely grate lime zest and squeeze juice.
- In a large, deep stainless steel saucepan, combine crushed blueberries, lime zest, and lime juice. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat and boil 1 minute, stirring constantly.
- Add sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim foam.
- Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, center lids, and apply bands to fingertip tight.
- Process in a boiling water bath canner for 10 minutes for half pints and pints, adjusting for altitude. Let stand in canner 5 minutes before removing to cool on a towel on the counter.
Notes
Fresh Lime is Best
Use fresh lime for both the zest and juice. The zest contains the aromatic oils that give lime its distinctive flavor. Bottled lime juice works for the juice portion but you’ll miss the zest.More Lime Option
Ball canning suggests just 1 lime, but I think it’s much better with two. For a stronger lime flavor, some canners use the zest and juice of 2-3 limes instead of one.Fresh or Frozen
Frozen blueberries work just as well as fresh. Thaw first and include any juice that accumulates.Altitude Adjustments
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lime Canning Recipes
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