Blackberry Lime Jam
Found on localkitchenblog
6 limes, peeled, seeded & supremed (removing all the membranes from the fruit), and roughly chopped (about 1 and 1/4 cups fruit + juice)
5 cups blackberries (fresh or frozen), lightly crushed (to yield about 2 and 3/4 cups crushed fruit + juice)
1/2 cup water
1/2 cup lime juice
1 package No Sugar Needed fruit pectin
1 cup sugar
pinch Kosher salt
3 dashes Tabasco
Add prepared fruit (lime + crushed blackberries + juice should equal 4 cups), water and lime juice to a medium stockpot. Add pectin and stir well to dissolve.
Bring to a full rolling boil, that cannot be stirred down, over high heat, stirring constantly. Add sugar all at once. Stir to combine and bring mixture back to a full, rolling boil. Boil hard for 3 minutes. Remove from heat. Ladle hot jam into hot, sterilized jars to 1/4-inch headspace. Wipe rims, put on lids, and process in a boiling water bath for 10 minutes. Yields about 5 cups or 5 half pints.
Bring to a full rolling boil, that cannot be stirred down, over high heat, stirring constantly. Add sugar all at once. Stir to combine and bring mixture back to a full, rolling boil. Boil hard for 3 minutes. Remove from heat. Ladle hot jam into hot, sterilized jars to 1/4-inch headspace. Wipe rims, put on lids, and process in a boiling water bath for 10 minutes. Yields about 5 cups or 5 half pints.
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