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Strawberry Lime Jam

November 4, 2013 by Ang Paris 2 Comments

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I always remember homemade strawberry jam as a household staple.  My mom was the stellar cook in our house, but this is one thing I remember my Dad doing in the kitchen year after year.  Of course, my three sisters and I all had a hand in picking the berries, too.  Last year, we made a fabulous batch of blueberry jam, but our Strawberry jam never set up and it was labeled as “dessert topping” instead.

There are two keys to good strawberry jam –
1. fantastic fresh strawberries
2. follow the directions

Number two is crucial.  My failure last year was that I tried to double the batch (I like to multi-task) and it backfired on me in a big way.  This is not a unique recipe in that I’m advising you to follow the Sure-Jell instructions.  If you want to make it your own, personalize the lid with a custom label, or add a beautiful ribbon and a bit of fabric.  Trust me on this, you just don’t want to mess around with the ingredients or procedure on this one!

Strawberry Lime Jam

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Course Snack
Cuisine American

Ingredients
  

  • 5 cups prepared strawberries
  • 2 teaspoons lime zest
  • 1/4 cup lime juice
  • 1 box Sure-Jell fruit pectin
  • 1/2 teaspoon butter
  • 7 cups sugar measured into another bowl

Instructions
 

  • Prepare your canning jars first. I learned a trick from my Dad that works wonders and saves time. Load up your jars, lids, bands and utensils into the dishwasher and run it on the sanitize cycle. Dry everything thoroughly.
  • While that runs, fill a water canner half full and bring to a boil.
  • Place a kitchen towel on the counter next to the stove and place the sanitized jars on the cloth with the lids and bands near by. (I love using small jars like this, as they make fabulous gifts for the holidays!)
  • Prepare the strawberries by removing the hull and crushing them with a potato masher. Add to a large stock pot and mix in the lime zest and juice. Stir in the pectin and bring the mixture to a rolling boil. Add the butter and stir in the sugar. Stir, stir, stir! Return to a rolling boil and cook exactly 1 minute.
  • Remove from the heat, skim off any foam with a metal spoon. Ladle the mixture into the prepared jars, leaving 1/8-inch headspace. Carefully add the lids and screw the bands on tightly. Place the jars onto an elevated rack in the canner. The water must completely cover the jars.
  • Bring to a boil and process for ten minutes. Remove and place on the towel to cool - then wait for all the little PING noises from the jars. Once the jars are fully cooled, check the seals and refrigerate any jars that pop back when you press on the lid.
Keyword breakfast, canning, jam
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Filed Under: Breakfast, Contributor, Recipes Tagged With: Canning, Jam, Lime, Strawberry

About Ang Paris

Hi! I’m Ang, the blogger behind Juggling Act Mama - I’m a mother, wife, daughter, sister, auntie, and friend, attempting to do it all – because, well, I want to. People have joked that I’m not happy unless I’ve got a hundred things up in the air, all at once, and I suppose I can’t deny it! ( Hence, the name of my blog, Juggling Acts!) I’m also a writer, crafter, scrapbooker, amateur photographer and Pinterest addict!

Previous Post: « The Apple Love Doesn’t End
Next Post: Potato, Corn & Bacon Chowder »

Reader Interactions

Comments

  1. Rosemary

    June 6, 2016 at 7:17 pm

    Hi Jaime
    Love your Dad’s tip, but I have one better. We recently moved into our renovated home and I added both a warming drawer and a steam oven to my kitchen. I have made Rhubarb Jam recently and put the jars and lids in the steam oven on the “cleanse” cycle and made my jam and then put the jam in the jars and put the lids on and returned them to the steam oven, same as before. No boiling jars either time-it was so easy.

    Reply
  2. ang

    November 11, 2013 at 7:51 am

    I am so very excited to be a contributor here! Thank you so much for having me!
    Ang

    Reply

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