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.

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-Marilyn