Preserving Jams & Summer Entertainment

Adair Hoover,
Home & Garden Information Center,
Clemson University Cooperative Extension Service

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Canning season is here! Time to get out your canners and take stock of your equipment and supplies.

In South Carolina the canning season starts with jams and jellies. Strawberries are being harvested right now and will soon be followed by blueberries. The most important thing that you can do at the start of the season is to seek out researched/scientifically tested recipes and review food safety recommendations. Additionally, planning in advance will assure that your project is fun with minimal chaos.

Blueberry Lime Jam served on spicy crackers with cream cheese.
Blueberry Lime Jam served on spicy crackers with cream cheese.
Adair Hoover, ©2016 HGIC, Clemson Extension

While planning check out the following blueberry lime jam recipe. It is without a doubt, the favorite jam of Clemson Extension Food Safety and Nutrition Extension Agents. And, when placed on top of a spicy cracker with cream cheese you will have a snack that tastes amazing and will impress the most sophisticated of guests.

Blueberry–Lime Jam

Recipe from The Ball Blue Book Guide to Preserving

4½ cups blueberries
1 tablespoon grated lime peel
1/3 cup lime juice
5 cups sugar
1 box (1¾ ounces) powdered pectin

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot. Bring to boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat, Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼ -inch headspace. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath canner.

NOTE: As with all canning projects, great care should be taken to properly prepare jars and lids before canning. For more information see HGIC 3180, Basics of Jelly Making.

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This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.