I don't know if this question has come up before, but I just bought 4 pounds
of blueberries and am getting ready to make them into jam. I have made
Barb's blueberry lemon jam before and it was good. However, I don't want to
have to go out and buy liquid pectin and I wanted something a little
different so I was thinking of making the blueberry-spice jam he
http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.

It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
reason I ask is that I just bought a gallon of lime juice (what can I say,
it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
pints Friday). Obviously, I didn't need a gallon of it. I know there are
recipes that use grated lime peel and juice from the lime, but all I want to
do is use the juice.

--
-Marilyn

On 8/9/2010 12:34 AM, Marilyn wrote:
> I don't know if this question has come up before, but I just bought 4 pounds
> of blueberries and am getting ready to make them into jam. I have made
> Barb's blueberry lemon jam before and it was good. However, I don't want to
> have to go out and buy liquid pectin and I wanted something a little
> different so I was thinking of making the blueberry-spice jam he
> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>
> It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
> reason I ask is that I just bought a gallon of lime juice (what can I say,
> it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
> pints Friday). Obviously, I didn't need a gallon of it. I know there are
> recipes that use grated lime peel and juice from the lime, but all I want to
> do is use the juice.
>

Why not? Just a little difference in flavor as far as I know. Go for it.

On Mon, 9 Aug 2010 05:34:19 +0000 (UTC), "Marilyn"
> wrote:

>I don't know if this question has come up before, but I just bought 4 pounds
>of blueberries and am getting ready to make them into jam. I have made
>Barb's blueberry lemon jam before and it was good. However, I don't want to
>have to go out and buy liquid pectin and I wanted something a little
>different so I was thinking of making the blueberry-spice jam he
>http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>
>It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
>reason I ask is that I just bought a gallon of lime juice (what can I say,
>it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
>pints Friday). Obviously, I didn't need a gallon of it. I know there are
>recipes that use grated lime peel and juice from the lime, but all I want to
>do is use the juice.

Is this 100% juice? If not it will not give you the correct
concentration of acid. If it is 100% you got a fantastic deal.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Marilyn wrote:
> I don't know if this question has come up before, but I just bought 4 pounds
> of blueberries and am getting ready to make them into jam. I have made
> Barb's blueberry lemon jam before and it was good. However, I don't want to
> have to go out and buy liquid pectin and I wanted something a little
> different so I was thinking of making the blueberry-spice jam he
> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>
> It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
> reason I ask is that I just bought a gallon of lime juice (what can I say,
> it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
> pints Friday). Obviously, I didn't need a gallon of it. I know there are
> recipes that use grated lime peel and juice from the lime, but all I want to
> do is use the juice.
>

If it's full strength, it will work fine. Lime juice is more acid
than lemon juice, but not enough more to cause problems unless it's a
major ingredient (like lime marmalade.)

BTW, you can also make an interesting blueberry jam without adding
pectin by using a whole sliced lemon.

Bob

"The Cook" > wrote in message
...
> On Mon, 9 Aug 2010 05:34:19 +0000 (UTC), "Marilyn"
> > wrote:

>
> Is this 100% juice? If not it will not give you the correct
> concentration of acid. If it is 100% you got a fantastic deal.
> --
> Susan N.

The label says it's Natural Strength, reconstituted lime juice. The
ingredients are filtered water and key lime juice, similiar to when you buy
Real Lemon reconstituted lemon juice. The brand was SunTree,
http://www.nielsencitrus.com/manufacturers.html.



--
-Marilyn

In article >,
"Marilyn" > wrote:

> different so I was thinking of making the blueberry-spice jam he
> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>
> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?

I'd do it without thinking twice. Lime is about acidic as fruit gets.
I love it.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article >,
"Marilyn" > wrote:

> "The Cook" > wrote in message
> ...
> > On Mon, 9 Aug 2010 05:34:19 +0000 (UTC), "Marilyn"
> > > wrote:
>
> >
> > Is this 100% juice? If not it will not give you the correct
> > concentration of acid. If it is 100% you got a fantastic deal.
> > --
> > Susan N.
>
> The label says it's Natural Strength, reconstituted lime juice. The
> ingredients are filtered water and key lime juice, similiar to when you buy
> Real Lemon reconstituted lemon juice. The brand was SunTree,
> http://www.nielsencitrus.com/manufacturers.html.

Works for me.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Marilyn" > wrote:
>
>> different so I was thinking of making the blueberry-spice jam he
>> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>>
>> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?
>
> I'd do it without thinking twice. Lime is about acidic as fruit gets.
> I love it.

And that's why I asked you, oh, mother of all things jammy. One batch
yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
double-take because I've never used that size before. She's used to 4-oz.,
8 oz. and pints for jam. I think I like this size, though.

I didn't taste the jam because it all went into the jars with no excess.



--
-Marilyn

On 8/9/2010 9:33 AM, zxcvbob wrote:
> Marilyn wrote:
>> I don't know if this question has come up before, but I just bought 4
>> pounds of blueberries and am getting ready to make them into jam. I
>> have made Barb's blueberry lemon jam before and it was good. However,
>> I don't want to have to go out and buy liquid pectin and I wanted
>> something a little different so I was thinking of making the
>> blueberry-spice jam he
>> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>>
>> It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
>> reason I ask is that I just bought a gallon of lime juice (what can I
>> say, it was on sale for $4.99) to use when I made tomatillo salsa (I
>> canned 23 pints Friday). Obviously, I didn't need a gallon of it. I
>> know there are recipes that use grated lime peel and juice from the
>> lime, but all I want to do is use the juice.
>>
>
> If it's full strength, it will work fine. Lime juice is more acid than
> lemon juice, but not enough more to cause problems unless it's a major
> ingredient (like lime marmalade.)
>
> BTW, you can also make an interesting blueberry jam without adding
> pectin by using a whole sliced lemon.
>
> Bob

We frequently make fig jam that way Bob, slice a lemon in very thin
slices, toss the ends, pick out the seeds, cook in with the mashed figs.
Adds a somewhat different flavor to the fig jam. I've had blueberry jam
with sliced lemon in it, think one of the neighbors made it once.

In article >,
"Marilyn" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Marilyn" > wrote:
> >
> >> different so I was thinking of making the blueberry-spice jam he
> >> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
> >>
> >> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?
> >
> > I'd do it without thinking twice. Lime is about acidic as fruit gets.
> > I love it.
>
> And that's why I asked you, oh, mother of all things jammy. One batch
> yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
> double-take because I've never used that size before. She's used to 4-oz.,
> 8 oz. and pints for jam. I think I like this size, though.
>
> I didn't taste the jam because it all went into the jars with no excess.

LOL!! I did an interview for Indiana public radio last week
(www.eartheats.org, their podcast and blog); during the course of our
conversation, the host asked me something about eating my jam and I do
believe I set her back on her chair when I said I don't eat it. :-) I
backpedaled a little bit and said that I usually just taste the pan
scrapings, and it's not that I don't *like* the stuff, but that I simply
don't think about eating it very often. I have memories of hot buttered
toast with Mom's raspberry jam on top but I rarely eat it now. <shrug>

When I was contacted by the show's host about the podcast, I was told
that we would do a 15-20 minute phone interview and she would use about
two minutes in the podcast. Well-l-l-l, we talked for 68 minutes!
Great fun and I know I gave her a couple things about the whole
preserving thang that had never crossed her mind before. A couple days
later she said she will probably publish 30 minutes of the total
interview. I do not know if that's 30 minutes on the podcast (sounds
like an awful lot to me) or what. <shrugs> The blog site will have the
edited transcript. Should be fun and I can't wait to find out when it's
ready.

Ohboy. It's 9:38 a.m. here and we're getting a heavy rain. My toes are
webbed.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On 8/10/2010 1:15 AM, Marilyn wrote:
> "Melba's > wrote in message
> ...
>> In >,
>> > wrote:
>>
>>> different so I was thinking of making the blueberry-spice jam he
>>> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>>>
>>> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?
>>
>> I'd do it without thinking twice. Lime is about acidic as fruit gets.
>> I love it.
>
> And that's why I asked you, oh, mother of all things jammy. One batch
> yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
> double-take because I've never used that size before. She's used to 4-oz.,
> 8 oz. and pints for jam. I think I like this size, though.
>
> I didn't taste the jam because it all went into the jars with no excess.
>
>
>
Send sample, I will let you know how it tastes, going to bake biscuits now.

"George Shirley" > wrote in message
...
> On 8/10/2010 1:15 AM, Marilyn wrote:
>> "Melba's > wrote in message
>> ...
>>> In >,
>>> > wrote:
>>>
>>>> different so I was thinking of making the blueberry-spice jam he
>>>> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
>>>>
>>>> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?
>>>
>>> I'd do it without thinking twice. Lime is about acidic as fruit gets.
>>> I love it.
>>
>> And that's why I asked you, oh, mother of all things jammy. One batch
>> yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
>> double-take because I've never used that size before. She's used to
>> 4-oz.,
>> 8 oz. and pints for jam. I think I like this size, though.
>>
>> I didn't taste the jam because it all went into the jars with no excess.
>>
>>
>>
> Send sample, I will let you know how it tastes, going to bake biscuits
> now.



Oh, it's going to get sampled here for sure, just that I have a policy about
the jars not getting opened within a certain amount of time after
processing. I always feel like I've wasted a lid that way because if I was
going to eat it right away, I'd just put a plastic screw lid on the jar and
stick it in the fridge.

This morning I made Bluebarb jam from a recipe in the Complete Book of
Small-Batch Preserving. Nice book for making special things without having
mass quantities. So I used up my blueberries (I'd only bought a 4-pound
box) and decimated our lone rhubarb plant for the year. Ended up with 5
12-oz. jars of it, too. And once again substituted lime juice for lemon
juice. Got to use the lime juice up some way. I won't, however, be using
it when I start canning tomatoes. Back to the lemon juice for that.

--
-Marilyn

<snip> I always feel like I've wasted a lid that way because if I was
going to eat it right away, I'd just put a plastic screw lid on the
jar and stick it in the fridge. <snip>

I agree 100% with this (above) I too feel like, why waste a lid???
Hun Bun would open a new jar right away anyway, especially if it is
something we've run out of and I've just made...

I did a batch of blueberry jam a few weeks back with lime juice. I
was low on lemons--I use them everyday anyway for lemon water first
thing in the morning--blood type diet, I'm an "A". Anyway, my nephew
left a few limes here after a visit, he was using them for beer, I
think??? So, not to let them go to waste, I juiced them and stuck the
juice in the freezer. Worked out great, the jam is delish.

On Aug 10, 5:16*pm, "Marilyn" >
wrote:
*And once again substituted lime juice for lemon
> juice. *Got to use the lime juice up some way. *I won't, however, be using
> it when I start canning tomatoes. *Back to the lemon juice for that.
>
> --
> -Marilyn

Oh come on, Marilyn, tomatoes and lime, classic mexican flavor, you
can do it. LOL sounds good to me.

"Kitty" > wrote in message
...
On Aug 10, 5:16 pm, "Marilyn" >
wrote:
And once again substituted lime juice for lemon
> juice. Got to use the lime juice up some way. I won't, however, be using
> it when I start canning tomatoes. Back to the lemon juice for that.
>
> --
> -Marilyn

Oh come on, Marilyn, tomatoes and lime, classic mexican flavor, you
can do it. LOL sounds good to me.



--
-Marilyn

And I would do that, too, if the tomatoes were all destined to be in
Mexican-type dishes. I wonder, though, if it would really make that much of
a taste difference since you only add a tablespoon (or is it two?) to each
quart jar.

I did make grilled chicken last night (love my George Foreman grill) by
marinating it in a mixture of lime juice, white vinegar, garlic, olive oil
and pepper.

Ranée at Arabian Knits wrote:
> In article >,
> zxcvbob > wrote:
>
>> BTW, you can also make an interesting blueberry jam without adding
>> pectin by using a whole sliced lemon.
>
> Please elaborate! I love lemon and blueberry together.
>
> Regards,
> Ranee @ Arabian Knits
>


I found the recipe again, without a lot of details. Just substitute
blueberries for the blackberries; it works pretty well. You'll
probably want to add the sugar to the lemons and cook it for a while
before you add the berries, just so you don't have to cook the berries
for so long.

Taste it before you make a second batch. The lemon is kind of
overpowering (that's not necessarily a bad thing)

Blackberry Lemon Jam
from _Farm Journal_

2 lemons, seeded and chopped
1 1/2 cup water
6 cups blackberries
7 cups sugar

Combine lemons and water and cook for 20 minutes. Add berries and
sugar and cook another 20 minutes or until thickened. Pour into
sterile jars, leaving 1/4" headspace, seal, process in BWB canner for
5 minutes.

--
Best regards,
Bob