Spiced with Cinnamon and Coriander, this Key Lime Blueberry Jam is a delicious new way to enjoy the start of spring.
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Key Lime Blueberry Jam
I’ve been in a pretty melancholy place the last month. After a really inspiring convo with one of my friends, I decided to do something I haven’t done in a while – make jam. So the next day I got up early to check out one of the local farmer’s markets, not sure what I’d find. I came home with a few pounds of organic blueberries and a big bag of key limes from one of the Asian markets. I spent the morning bubbling down a big batch of this new jam, and I couldn’t be happier. Even better? The sun is out and I can start working in the garden again.
So if you need a little pick me up, maybe a little creativity in the kitchen will help. And maybe you can start with this delicious and unique key lime blueberry jam with cinnamon and coriander.
Other Jams to Try This Spring:
Key Lime Blueberry Jam
- 3 pounds fresh blueberries
- 3 key limes
- 1 tablespoon key lime juice
- 3 cups granulated sugar
- ½ teaspoon ground coriander
- 1 cinnamon stick
- Prep the jars and lids as per proper canning procedures. Wash and dry all produce. Transfer the blueberries to a wide, non-reactive pan.
- Remove the ends of three key limes, slice them in half, and then slice each half into very thin half moons. Throw the pieces of flesh and rind in with the blueberries like this, or dice them even more fine to your preference.
- Stir in the sugar and let the fruit macerate for 10-15 minutes at room temperature.
- Heat the fruit mixture over medium heat, stirring until the sugar is dissolved. Stir in the lime juice, coriander, and cinnamon stick. Bring to a hard boil and then reduce the medium high. Simmer for 20-30 minutes, stirring occasionally to keep the jam from burning.
- When the jam reaches the ideal gel set, transfer to the prepared jars, leaving a half inch head space. Wipe down the rims with a clean kitchen towel, apply the lids, and secure the rings tightly. Process the jars in a boiling water bath for 10 minutes.
- Remove the jars to a folded kitchen towel and let seal for 24 hours. Remove the rings and store. If any do not seal, store those in the fridge and eat first. Enjoy!
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