Thursday, July 21, 2011

put the lime in the blueberry {and a recipe}

This summer we decided one of the things we wanted to accomplish was learning how to can produce.
So, yesterday we began our canning adventure by making blueberry lime jam.
I know.
Blueberries and limes. What?
I would have never put the two together. However, Mr.Wonderful is a bit more experimental than I am, and I'm glad he is because I really enjoyed how our first batch of jam turned out.
It would be awesome on pancakes so we might be eating pancakes smothered in this flavorful goodness this morning.
Next up are strawberry preserves and pickled peaches, oh and BBQ sauce and maybe salsa.
I know what you are getting for Christmas :)

Do you know how to can/preserve?
What's your favorite thing to make?

If you have never canned before you can buy this canner set, a recipe book and jars from Target.
Here is the recipe taken from the Ball Blue Book Guide to Preserving:
Yield: about 6 half-pints (well it did 8 for us)

4 1/2 cups blueberries
5 cups sugar (yeah that's a lot)
6 tablespoons Ball Classic Pectin
1 tablespoon grated lime peel
1/3 cup lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and classic pectin in a large sauce pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peal and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam in necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Enjoy and let me know if you make something!