Blueberry + Lime Breakfast Jam

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blueberry + lime breakfast jam | milk, chai & honey

breakfast is homemade toast & a huge dollop of jam. blueberry jam.
truth be told,
you don’t realize how much sugar is in jam until you make it yourself.
but then again, all that sinful sweetness just goes so beautifully with the silky concoction of fresh fruit that you can’t resist it.
the lime also gives the homely blueberry jam a sophisticated zing that just elevates the flavours.
so, have a break with me from the ceaseless bidding of the world,
& take the time to create something the old fashioned way.

Ingredients

4½ cups blueberries
package dry pectin
cups sugar
tbsp lime zest
⅓ cup lime juice

Method

1. Crush blueberries one layer at a time.
2. Combine crushed blueberries & pectin in a large pot. Bring to a boil, stirring frequently.
3. Add sugar, stirring until dissolved.
4. Stir in the grated lime zest & lime juice.
5. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.
6. Remove from heat. Skim foam if necessary.
7. Ladle hot jam into sterilized, dry jars, leaving ¼” headspace.
8. Store in the fridge for up to a year.

Yields 6 240ml/half-pint jars

Notes
· Customizing your jam:
− you can add spices, replace lime with lemon, & even sugar with honey for a healthier version (just make sure to compensate for the changes).
− choose fruits according to your desire & modify the amount of pectin used (some fruits naturally have more pectin).
· How to test if your jam is ready: Place 1 teaspoon of jam on a chilled saucer & place in the freezer for 1-2 minutes or until cooled to room temperature. Lightly push the jam with your finger; if the surface wrinkles, it’s ready.
· Sterilize jars to prevent mould formation. Choose glass jars with an airtight lid. Remove any old labels & ensure they are free from cracks or chips. Wash in hot soapy water & rinse, then sterilize using one of the following methods:
− Oven: Preheat the oven to 120˚C. Place jars (upright) & lids (separately) on an oven tray & heat in the oven for 20 minutes. Remove & fill immediately with jam.
− Water Bath: Place jars & lids in a deep saucepan. Cover with cold water. Bring water to boil over high heat, reduce heat to medium & boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs & allow to air dry or dry with a clean paper towel.
− Dishwasher: Place jars, lids & rubber seals in the dishwasher on the hottest cycle. Remove & place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.

blueberry + lime breakfast jam | milk, chai & honey blueberry + lime breakfast jam | milk, chai & honey blueberry + lime breakfast jam | milk, chai & honey i spent a few glorious days on Balinese sands a while back,
& came away with an intricately-carved buffalo skull.
i simply adore the beauty of the workmanship,
& the magnificence of the creature even in death.

also,
you know it’s the real thing when your dog won’t stop sniffing at it when you get home

14

milk, chai & honey

milk, chai & honey

“The moon stood still
On Blueberry Hill
& lingered until
My dream came true

Though we’re apart
You’re part of me still
For you were my thrill
On Blueberry Hill”
— Fats Domino, Blueberry Hill

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