Blueberry mojito jam— a fun summer twist on traditional homemade blueberry jam, made with lime and fresh mint.
Blueberry jam is incredible enough on it own, of course. We downed a few jars of it last year in no time at all. But adding a little mint and lime to the mix? It takes blueberry jam to a whole new tasty level and these jars won’t likely last the week.
I have been on a crazy jam spree lately. I’ve made my favorite strawberry jam a few times and experimented with a few other new recipes, like this one, that I already love.
The inspiration for this recipe came from a Better Homes and Gardens canning magazine and I couldn’t wait to try this blueberry variation with mint and lime. It’s fresh and bright, a little surprising, and really quite good.
I left my jam a little softer (not quite as jelled) as that’s how I like it, but cooking it longer will produce a thicker jam if you prefer it that way. Keeping it loose makes it a perfect topping for pancakes and ice cream, and even a great addition to cocktails!
baking tip:Making jam without pectin
Many jam recipes call for commercial pectin to help it gel and thicken. The thing is, pectin is naturally occurring in the skin, seeds and flesh of fruit and additional pectin isn’t necessary. The process of drawing out the natural pectin and allowing the jam to gel on its own is longer, but I believe the result is a better tasting final product.
Some fruits have low a pectin content, so it may be trickier to get them to gel on their own. Examples are apricots, cherries, peaches, pears, rhubarb and berries. You may choose to use pectin when making jam with these fruits, or try combining them with fruits that are high in pectin, like apples, cranberries, plums, and lemons.
So how do you know your jam has jelled correctly? Here’s a great cheat sheet on the 3 ways to test the jelling point.
Blueberry Mojito Jam
- 2 lbs fresh blueberries (900 grams)
- 2 ½ cups granulated sugar (500 grams)
- Zest of 3 limes
- 1/4 cup fresh lime juice (60 ml, from 2-3 limes)
- 4 sprigs fresh mint , bundled together with cotton string
- In a large heavy-bottom pot, combine the blueberries, sugar, lime zest and lime juice. Set over medium heat. Bring to a boil, stirring occasionally to dissolve sugar.
- Add the bundle of mint to the jam. Let jam simmer until thickened and reduced, about 30-45 minutes. Stir frequently and skim foam from surface as it cooks.
- Test the jelling point by using a cool spoon to scoop up some of the jam. Tip the spoon so that it runs back into the pot. If it all runs off, it needs more time. If it forms drops that hang before falling into the pot, then it is ready. [See this cheat sheet for more information on how to tell if your jam is done|http://www.portlandpreserve.com/TestingTheJellyPoint.pdf].
- Remove the mint bundle and discard (see Note). Ladle jam into sterilized jars. Top with a lid and screw on with a ring. Process jars in a water bath for 10 minutes (15 minutes for 5,000+ ft elevation). Remove from water bath and let cool.
- Check that lids have sealed by pressing down into the center of each one. It should not move. Store jam in a cool dry place like a pantry and consume within 1 year.