Canning/Harvest, Recipes

Strawberry Lime Jam


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: Keira @
Prep time:
Cook time:
Total time:
Serves: 8 half-pints
  • 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)
  1. Combine strawberries and lime juice in saucepan. Bring mixture to a simmer.
  2. 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.
  3. 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.
  4. Pour hot jam into jars. Jams usually need 1/4 inch headspace. Wipe rim. place heated lid onto jar, and spin on a ring.
  5. Water-bath process for 15 minutes (10 for sea-level).

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