July. Summer. Fruit Season. Blueberries… {swoon} As someone who didn’t grow up with access to fresh ones, I’m grateful that I’ve been able to enjoy them as much as I can want for the past decade, call me a late blue-mer, if you wish. I bought close to three kilos of these plump indigo-colored berries last week: I ate them, baked with them, made smoothie pops with them, and made jam. Nothing says ‘I love you, fruit!‘ than consuming them in different ways every single day.

Homemade Preserves and Jams

One thing I haven’t posted on this blog are jam recipes and I have no good explanation for this. Perhaps it’s due to the fact that I make them late at night when food lighting sucks (and I couldn’t be bothered to shoot photos by the stove with its incandescent lighting), or early in the morning right before breakfast and I simply have no time (or brain power) to think about photos. I know, it’s all about the photos for us food bloggers. And Instagram.

Today I have good reason to be talking about jam because I recently received a copy of Mary Tregellas’ new cookbook, Homemade Preserves & Jams: Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More. It’s a beautifully designed paperback that’s just the right size and weight for bringing everywhere (I do this with cookbooks) — like grabbing it last-minute before going to the farmer’s market to get some ideas. I’m thinking of packing this on our next island trip to make full use of the fresh fruits we find.

The recipes are very approachable, clear and concise. Each recipe is laid out in a single page, with often short ingredient list on the left and the step-by-step instructions to its right. Most are accompanied by photos. The book contains a primer on equipment, ingredient notes, and preserving tips, which are very helpful. I appreciate that it doesn’t inundate you with too much information, but has enough to get you started. As you can guess from the title, it does have more to offer: pesto, salads, scones, breads (yes, bread), tarts, and infused liqueurs. Recipes are grouped according to: Luscious, Juicy, Crunchy, Tangy, Tropical, Wholesome, Aromatic, Wild, Intoxicating and Daily Bread. That’s the most part if you would like to know what you can make with the produce you have on hand. Thankfully, the index does its job of pointing you in the right direction.

All in all, it’s a well-rounded book that’s best suited for beginners and preserving enthusiasts like me. This is the perfect gift for friends who are interested in making jams and preserves, but are too intimidated by the process and perceived “complicated know-how” — I know, because I used to be one of them. While it is not a comprehensive reference, this is a great Let’s-Make-Something-Now book, which to be honest, is what you want while the summer fruits and vegetables last.

Because I’m all about the blueberry right now, I made half the recipe for Blueberry Jam with a dash of lime. It made enough for us to last for a few weeks, plus a jar or two give away.

Blueberry Lime Jam

toast + butter + jam = Love

The hint of lime becomes more pronounced after a couple of days. Next time I would even add some finely chopped Moroccan mint for the jar that we’ll consume right away. The jam just has that kind of blueberry mojito character.

Blueberry Lime Jam

BC Blueberry Facts: 1. We have a BC Blueberry Council, which sounds like a cool company to work for, just because of the name. 2. British Columbia has over 800 blueberry growers. 3. BC is the number one highbush blueberry-growing region in the world.

For those of you who are still undecided whether jamming is something you’d like, just invest about half an hour of your time to try this out. It really doesn’t require much effort.

Blueberry Lime Jam

Cooking the blueberries until they soften.

Trust me, you’ll be happy you made it. It’s great on pancakes and waffles, PB&J sandwiches, muffins, rolls, biscuits, what have you. I even added it to blueberry smoothie popsicles!

Blueberry Lime Jam

Cooked blueberries with sugar and pectin added.

Blueberry Lime Jam
Recipe type: Jam
  • 1.5 pounds (680 grams) fresh blueberries
  • 2 limes, juice and zest
  • juice of ¼ lemon
  • 6 tablespoons water
  • 1.5 pounds (680 grams) white sugar
  • 5 tablespoons liquid pectin
  1. Mix the blueberries, lime juice and zest, lemon juice and water in a preserving/muslin pan or large heavy-based stainless steel pan. Cook over moderate heat for about 10 minutes, until the blueberries soften. Some will burst, while others will grow extra plump. Use a long wooden spoon to stir occasionally.
  2. Take the pan off the heat and stir in sugar until fully dissolved. Return the pan to the heat and boil. Allow to cook at full rolling boil for 4 minutes, then add pectin. Boil for another minute or two. Take the pan off the heat and proceed with testing for a set.
  3. Test for a set using the wrinkle test: Chill a saucer in the freezer for a few minutes. Place half a teaspoon of jam on the saucer and return to the freezer for a minute. Then push the jam with your finger -- it is set when it wrinkles. If it hasn't set, cook for a couple more minutes and redo the test.
  4. Ladle the hot jam into hot sterilized jars, filling them almost to the top. Screw the lid on tightly.
Makes 3 to 4 12-ounce jars of jam. Keeps for 12 months.
Related Posts with Thumbnails


  • August 29, 2012 1:35 am

    I love blueberry and I dont know how to THANK YOU! A blueberry jam. Looks so yummy. Time to go to the kitchen and make this asap. Looks really YUM!

Leave A Comment

Rate this recipe: