A delightful twist on classic jam, this marmalade combines the sweetness of blueberries with the tangy zest of lime for a refreshing spread.
Crush the blueberries in small batches to release their juices.
Crushing the blueberries in small batches ensures even texture and flavor.
Combine the crushed blueberries and pectin in a large saucepot.
Stir continuously to prevent the pectin from clumping.
Bring the mixture to a boil over medium heat, stirring frequently.
Use medium heat to avoid scorching the mixture.
Add the sugar gradually, stirring until fully dissolved.
Adding sugar gradually helps it dissolve evenly.
Stir in the lime zest and lime juice, mixing well.
Adding lime at this stage preserves its fresh flavor.
Return the mixture to a rolling boil and boil hard for 1 minute, stirring constantly.
A rolling boil ensures proper setting of the marmalade.
Remove from heat and skim off any foam if necessary.
Skimming foam improves the clarity of the marmalade.
Ladle the hot marmalade into sterilized jars, leaving 1/4-inch headspace.
Ensure jars are sterilized to prevent contamination.
Seal the jars with lids and process them in a boiling water canner for 15 minutes.
Processing jars creates a vacuum seal for long-term storage.
Allow the jars to cool completely before storing.
Cooling jars undisturbed ensures proper sealing.
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