Strawberry Lime Jam

Strawberry Lime Jam

I definitely do a lot of canning. It makes great gifts, it’s much healthier than store-bought, and tastes great. Plus there’s something about the sight of a completed batch of preserved food that just gives me a feeling of accomplishment that I don’t get a lot of other ways. It doesn’t even have to be all eaten in the next few days before it goes bad! So, here’s a very summery tasting jam of strawberries and limes, which is making me want it on some toasted sourdough with a little butter even though I’m VERY full from Chinese. Yes, it’s THAT good.

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Start by preheating your canner and preparing jars and lids. Then combine the crushed strawberries. lime juice, and zest in a large pot and bring to a boil over high heat, stirring constantly.

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Add the sugar, stirring until it dissolves.

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When the mixture is back to a rolling boil, quickly add the liquid pectin, wait for it to return to a rolling boil, and cook for 1 minute longer. Remove from heat, skim off any foam, and ladle into warm jars. Leave 1/4 inch headspace, wipe jars clean, and turn rings until finger-tight. Can in a water bath for 10 minutes, remove from heat, let sit 5 minutes, and remove hot jars with a jar lifter. Place on a towel on the counter… placing them directly onto a cold countertop can cause the jars to crack. Leave until cooled, check for seal, and enjoy!

Strawberry Lime Jam

Strawberry Lime Jam
5 from 1 vote
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Strawberry Lime Jam

Recipe from http://jamminfromthehearth.blogspot.com/2011/03/refreshing-strawberry-lime-jam.html
Course Canning
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9 half pint jars
Author Cooking Madly

Ingredients

  • 4 pints strawberries hulled and crushed
  • 1/4 cup fresh lime juice
  • 2 teaspoons zested lime peel
  • 1/2 teaspoon unsalted butter
  • 7 cups granulated sugar
  • 1 pouch liquid pectin

Instructions

  1. Preheat canner and prepare jars and lids.
  2. Combine strawberries, lime juice, lime zest, and butter in a large pot and bring to a boil over high heat, stirring constantly.
  3. Once strawberries have reached a rolling boil, add sugar, stirring until dissolved and mixture has returned to a rolling boil.
  4. Quickly stir in pectin, return to a boil, and cook for 1 minute more.
  5. Remove pot from heat and skim off any foam. Ladle the jam into warm prepared jars, leaving 1/4 inch headspace. Wipe off rims of the jars, add lids and rings, and turn finger-tight.
  6. Process in a boiling water bath at a full rolling boil for 10 minutes, then remove canner from heat.
  7. Let canner cool for 5 minutes, remove jars from canner with a jar lifter, and place onto a towel on the counter. Let jars sit undisturbed until cooled.

 

 

{ 1 comment… add one }
  • Melissa June 14, 2016, 3:42 pm

    My brother-in-law randomly found this recipe and we love it. 🙂 We have gotten rave reviews from everyone that we have try it also.

    Reply

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