In all of my trying new recipes, I came across a recipe that called for lemon rind in the strawberry jam. I found it intriguing, so I added lime to my strawberry jam. I used apple pectin, because I was in a hurry to get them done, but next year I’m going to use citrus pectin. It makes much more sense to keep citrus with citrus.
Strawberry Lime Jam
Recipe Type: Canning
Cuisine: Whole
Author:
Prep time:
Cook time:
Total time:
Serves: 8 half-pints
Ingredients
- 5 cups crushed strawberries (about 5 lbs)
- 1/4 cup lime juice
- 3 cups sugar (more, to taste. I don’t like super-sweet jam)
- zest from 1 lime
- apple pectin (amount varies by product)
Instructions
- Combine strawberries and lime juice in saucepan. Bring mixture to a simmer.
- Add a cube at a time of frozen apple pectin. Test the pectin level by placing 1 tablespoon of rubbing alcohol in a small bowl and adding a few drops of your simmered fruit. A low-pectin mixture creates little strings of pectin while a high pectin mixture will form a single little blob. since we haven’t added the sugar yet, we don’t quite need the blob, but we definitely want it to hold its shape pretty well.
- Add sugar, stirring to dissolve. Return to a full rolling boil. Boil hard 3 minutes, stirring constantly (I have to turn my stove down slightly). Remove from heat.
- Pour hot jam into jars. Jams usually need 1/4 inch headspace. Wipe rim. place heated lid onto jar, and spin on a ring.
- Water-bath process for 15 minutes (10 for sea-level).
