No-Pectin Blueberry-Lime Jam

Although jam recipes usually use added pectin (like Sure-Jell) to make them set properly, you can also make cooked jam without any added pectin - using just the pectin that naturally occurs in fruit. Although the cooking time is quite a bit longer, it leads to jams with a softer set and allows one to use much less sugar.  You might notice that the recipes inside the Sure-Jell packet typically use an equal amount of fruit and sugar, or even more sugar than fruit in some cases.  While that can be pretty yummy, of course, it's also nice to be able to use less sugar and get more of a pure fruit flavor.  This blueberry jam is a perfect example of that - it tastes just like summer, with absolutely amazing blueberry flavor.  Lime juice adds acid that makes the jam safe for preserving, and also adds terrific flavor.  It's not totally noticeable at first, but the lime juice and zest definitely add something extra special.  This is now one of my favorite jams that I've made - so good!

No-Pectin Blueberry-Lime Jam (adapted from Canadian Cookie on Food.com)
Makes about 3 cups

6 cups blueberries
3-1/2 cups granulated sugar
1/4 cup lime juice
2 tsp finely grated lime zest

1. In a large pot, crush 3 cups of the berries with a potato masher.  Add the remaining berries, sugar, lime juice, and lime zest.
2. Bring to a boil, and boil, stirring constantly, for about 20 minutes, until the jam is thickened.  If you drop a bit on a cold plate (keep a stack in the freezer to test), it shouldn't run.
3. Ladle in jars, leaving 1/4-inch headroom.  Screw on the lids, and process in boiling water for 10 minutes.  (Or, if you don't want to preserve the jam with boiling water, just store in the fridge or freeze.)

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