YieldsMakes 4 jars (8 oz. each)Total Time25 mins
For a full-textured jam with big spoonfuls of berries, mash the fruit coarsely. Lime subs for the usual lemon, adding a nice zing.

How to Make It

Step 1
1

Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry juice, lime zest and juice, and butter. Bring mixture to a brisk boil over high heat, stirring often.

Step 2
2

Add remaining sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

Step 3
3

Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.

Step 4
4

*We used Santa Cruz Organic Berry Nectar.

Step 5
5

Note: Nutritional analysis is per tbsp.

Ingredients

 2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
 1 1/3 cups sugar, divided
 2 1/2 cups coarsely mashed blackberries (from about 1 1/4 lbs. fruit)
 1 1/3 cups unsweetened berry juice blend*
  Zest of 1/2 lime
 1 tablespoon lime juice
 1/4 teaspoon butter (prevents foaming)

Directions

Step 1
1

Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry juice, lime zest and juice, and butter. Bring mixture to a brisk boil over high heat, stirring often.

Step 2
2

Add remaining sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

Step 3
3

Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.

Step 4
4

*We used Santa Cruz Organic Berry Nectar.

Step 5
5

Note: Nutritional analysis is per tbsp.

Blackberry Lime Jam

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Был найден мной классный интернет-сайт про направление гибкий шланг.
мужские кожаные сумки