Saturday, September 3, 2016

We Be Jammin'... Strawberry Key Lime Jam

Strawberry Key Lime Jam
Found on creatingnirvana

Ingredients (makes about 8 half pints) 

modified from a basic strawberry jam recipe from Ball Blue Book Guide to Canning

2 quarts strawberries, hulls removed 

¼ cup key lime pulp (about 8 key limes) 

Zest from 8 key limes 

1 package of powder pectin 

7 cups sugar 


1. Crush the strawberries. I used an immersion blender on the lowest setting for about 15 seconds to crush the strawberries. 

2. In a large sauce pot add the strawberries, key lime pulp, key lime zest, and pectin. Bring this solution to a boil while stirring. 

3. Slowly add sugar while stirring until completely dissolved.

4. Boil the jam hard for 1 minute. 

5. Remove the jam from the heat and skim the foam. Ladle the hot jam into sterile hot jars. 

6. Place the lids on the jars and adjust the two piece cap until fingertip tight. 

7. Process the jars for 10 minutes in a boiling water canner.

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