Blackberry-Lime Freezer Jam

Try this easy blackberry jam recipe spread on a toasted English muffin, slathered on a warm biscuit, or scooped on top of ice cream.

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  • Serving Size: 1 tablespoon
  • Makes: About 7 half-pints
  • Prep: 35 mins
  • Stand: 10 mins + 24 hours
  • Cool: 15 mins

Blackberry-Lime Freezer Jam

Directions

  1. In a large bowl combine mashed blackberries, sugar, and lime peel. Allow to stand at room temperature for 10 minutes, stirring occasionally.
  2. In a small saucepan stir pectin into the water. Bring to boiling over high heat; boil for 1 minute, stirring constantly. Remove from heat.
  3. Quickly stir pectin mixture into peach mixture, stirring about 3 minutes or until sugar is dissolved and mixture is no longer grainy.
  4. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
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Nutrition Facts (Blackberry-Lime Freezer Jam)

  • Per serving:
  • 41 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 11 g carb. ,
  • 0 g fiber ,
  • 10 g sugar ,
  • 0 g pro.
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