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Blueberry Mojito Jam
By Thrive Life · 6 servings
5m prep time
30m cook time
by Karina Mangione on October 12, 2014
This jam is great with toast at breakfast and with lamb roast. We keep trying it on other things and it is amazing!
Print recipe
Ingredients
- 6 c. THRIVE Blueberries - Freeze Dried rehydrated
- 3 tbsp. Lime Juice
- 1 tbsp. Lime peel - Finely shredded
- 1 oz. Regular Fruit Pectin
- 1 bunch 6 sprigs Mint leaf tied together with 100% cotton kitchen string
- 4 c. Cane Sugar
Directions
- In a heavy pot crush 4 Cups of the berries with a potato masher.
- Add the remaining 4 cups, stir in lime peel, lime juice and mint.
- Stir in pectin. Bring to a full rolling boil, stirring constantly.
- Stir in sugar. Return to boil, stirring constantly.
- Remove from heat. Remove and discard mint.
- Quickly skim off foam with a metal spoon.
- Ladle hot jam into hot sterilized half-pint canning jars, leaving ¼ inch headspace.
- Wipe jar rims, adjust lids and screw bands on tightly.
- Process filled jars into a boiling water canner for 10 minutes (start timer when water returns to boiling.
- Remove jars from canner. Cool on wire rack.
- Makes 6 half pint jars