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Lime Jam Recipes

Jams

 
Lime Pineapple Jam
Ingredients:

4 cups finely chopped fresh pineapple
1 3/4 cups sugar
3 tablespoons lime juice
1 teaspoon grated lime peel
Cooking Instructions:
In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for 15 minutes in a boiling-water bath.
Blueberry-Lime Jam 1
Ingredients:

4 1/2 c Blueberries
1 tb Grated lime peel
1 pk Powdered pectin
1/3 c Lime juice
5 c Sugar
Cooking Instructions:
Crush berries one layer at a time. Combine crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Blueberry-Lime Jam 2
Ingredients:

4 1/2 c. blueberries, washed and drained
1 tbsp. grated lime peel
1/3 c. lime juice
6 1/2 c. sugar
2 pouches liquid pectin
Cooking Instructions:
Place blueberries in a large saucepot. Add lime peel, lime juice and sugar. Mix well. Bring mixture to full rolling boil, stirring constantly. Remove from heat and stir in pectin.
Cherry Lime Jam
Ingredients:

1 qt. finely chopped pitted dark sweet cherries
6 1/4 cups sugar
2 T. bottled lemon juice
2 pouches liquid pectin
Zest from 2 limes
Cooking Instructions:
Sort and wash fully ripe cherries, remove any stems and pits. Chop fine. Measure prepared cherries into a kettle. Add sugar, lemon juice and lime zest and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in the pectin. Skim off foam. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel, adjust two-piece metal canning lids. Process in a boiling water canner.
Cucumber-Lime Jam
Ingredients:

2 limes, unpeeled, cut in chunks and seeded
1/2 cup lime juice
1/4 cup cider vinegar
2 1/2 to 3 cups peeled, seeded cucumber
Pinch of salt
1 package powdered pectin
4 cups sugar
Cooking Instructions:
Combine limes and juice with vinegar in the container of a blender. Blend until lime is cut into smaller pieces. Add cucumber and blend until the level in the blender measures 4 cups. Combine cucumber mixture in a large pot with salt and pectin. Bring to a boil and add the sugar all at once. Return to a boil and boil hard for 2 minutes. Seal in sterilized jars and process 10 minutes in boiling water.
Kiwi and Lime Jam
Ingredients:

5 ripe kiwi fruit, peeled and chopped
1/2 cup of sugar
1/4 lime, juiced
1/8 tsp lime zest
Cooking Instructions:
Peel the kiwi fruit, cut into quarters and then chop roughly. In a medium saucepan, heat the kiwi fruit and sugar over a low heat. Simmer gently until the sugar dissolves stirring occasionally. Add the lime juice and zest. Once the sugar has dissolved turn the heat up and bring the mixture to a rapid boil for about 10 minutes. Stir frequently and be sure not to let the mixture burn. Spoon jam into a sterilized, air-tight jar and refrigerate. The jam can be kept up to a month. Spread jam on hot buttered toast and serve.
Low-Sugar Cherry-Lime Jam
Ingredients:

1 bag (12 ounces) frozen cherries
1 1/2 teaspoons grated lime zest
1/4 cup sugar
1 teaspoon cornstarch
Cooking Instructions:
In a medium saucepan, combine cherries, zest, sugar, and cup water. Cook over medium-high until mixture is thickened and large bubbles form, 6 to 8 minutes. In a small bowl, stir together cornstarch and 1 tablespoon cold water; stir into cherry mixture. Boil, stirring, for 1 minute; cool. Refrigerate in an airtight container for up to 2 weeks.
Mango and Lime Jam 1
Ingredients:

1 lb Mango; peeled and cubed
1 lb Sugar; granulated or caster
2 sm Limes
Cooking Instructions:
Put mango and sugar into large microwaveable container (she uses glass). Grate lime rind into mangos, add the juice of the limes. Cover, microwave on high 5 minutes. Test for setting. Repeat until setting point is reached. Pour into jars. Depending on the type of mango used you may find you need to put the jam through a blender if the cubes don't break down after about 10 minutes cooking.
Mango and Lime Jam 2
Ingredients:

5 to 6 ripe mangos (size 12 or 14)
5 to 6 fresh limes
2 Tablespoons lemon juice
1 package Sure-Jell or equivalent
7 1/2 Cups granulated sugar
Cooking Instructions:
Finely grate the lime rinds, cut limes in half and juice them. We use an old fashioned hand grater and electric citrus juicer. Peel and chop mangos, saving juice and pulp ( messy but fun. ) Crush the fruit throughly, or run thru food processor with the medium blade.  
Measure 4 cups of this puree into a large pan. Add the grated lime rind and 3/4 cup of the fresh lime juice ( add bottled lime juice if necessary ) Add lemon juice and Sure-Jell, mix very well to dissolve powder. Add all of the vegan sugar, mixing well to dissolve. then bring to a full rolling boil over medium high heat. Youll have to stir almost constantly to avoid burning. Boil for one minute, stirring constantly, and them remove from the heat. Stir and skim for 5 minutes, then ladle into hot, sterilized jars. Seal and invert the jars for a few minutes to set the lids.
Mango and Lime Jam 3
Ingredients:

1 lb Mango, peeled and cubed
1 lb Sugar, granulated or caster
2 sm Limes
Cooking Instructions:
Put mango and sugar into large microwaveable container (she uses glass). Grate lime rind into mangos, add the juice of the limes. Cover, microwave on high 5 minutes. Test for setting. Repeat until setting point is reached. Pour into jars. Depending on the type of mango used you may find you need to put the jam through a blender if the cubes dont break down after about 10 minutes cooking.
Melon and Lime Jam
Ingredients:

3 kg Melon
2 kg lime
4 kg sugar
2 ltr water
Cooking Instructions:
Peel and de-seed the melon and dice it finely. Place it in a bowl with the sugar and leave for twelve hours. Place the lemon/lime and the water in a cooking pot and cook (a gas wok burner is best) until the lemon/lime is "soft" and to a degree translucent. Add more water if necessary. Add the melon/sugar mixture to the hot and softened lemon/lime and bring to the boil, stirring until the sugar is fully dissolved. Simmer/reduce in the open cooking pot until the jam is testing "SET". Jar and seal immediately.
 

Jams

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