Easy Homemade Blueberry Lime Jam Recipe — Fresh & Zesty Preserve

Blueberry lime jam pairs the sweet, familiar flavor of blueberries with bright, zesty lime. The citrus lifts the fruit’s sweetness and adds a clean tang that makes the jam more complex and refreshing than a plain blueberry version.

This simple, classic recipe is widely used by home canners for its reliable results and lively flavor.

This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.

The method follows the tried-and-true Ball Blue Book approach: crush the berries, add lime zest and juice, mix in powdered pectin, stir in sugar, and boil. The active cooking time is short—this jam comes together in under an hour—and the finished jars are a deep purple studded with flecks of green zest.

Use fresh or frozen blueberries—both work well. Because the berries are crushed, frozen ones that have softened during thawing are perfectly fine. If you can get berries at peak season, this recipe is a lovely way to preserve their bright flavor with a citrus twist.

Don’t skip the lime zest. While lime juice provides acidity and tartness, the zest delivers essential aromatic oils that define lime’s bright character. Together the juice and zest make the jam distinctive.

Child picking blueberries for blueberry jelly

Notes from My Kitchen

I add lime to many canning projects because the bright citrus flavor pairs so well with fruit. With plenty of homegrown blueberries on hand, I tested this Ball Blue Book jam and loved the result. The lime lifts the berry flavor—especially helpful later in the season when blueberries can become muted. My household prefers the two-lime version in this recipe.

Quick Look at the Recipe

Recipe Name: Blueberry Lime Jam
Recipe Type: Jam
Canning Method: Water bath canning
Prep Time: About 20 minutes
Cook Time: About 10 minutes
Canning Time: 10 minutes for half pints
Yield: About 6 half pints
Jar Sizes: Half pints or quarter pints
Headspace: 1/4 inch
Ingredients Overview: Blueberries, lime zest and juice, powdered pectin, and sugar
Difficulty: Easy

Ingredients

This version uses standard powdered pectin and the classic jam method. The lime adds flavor and contributes acidity to help the jam set.

Blueberries: Fresh or frozen. You’ll need about 2½ to 3 pounds whole berries to yield 4½ cups crushed.
Lime: Use fresh limes for both zest and juice. The recipe works well with the zest and juice of 2 large limes for a brighter profile.
Powdered Pectin: 1 box (1.75 oz) or about 6 tablespoons if using bulk pectin.
Sugar: Granulated sugar. This is a full-sugar recipe; use low-sugar pectin and follow its directions if you want a reduced-sugar version.

For the best results, zest limes just before making the jam. Bottled lime juice can substitute for fresh juice in a pinch, but it won’t replace the aroma from fresh zest.

Step by Step Instructions

Because boxed pectin sets quickly, have your water bath canner heated and jars prepared before you begin cooking.

Prepare the Fruit

Wash the blueberries. Crush them in batches using a potato masher or the bottom of a sturdy glass until you have 4½ cups crushed berries. Wash and finely grate the lime zest, then squeeze the juice.

The recipe works well with the juice and zest of 2 large limes; increase to 3 if you prefer a stronger lime flavor.

Combine and Cook

In a large, deep stainless steel saucepan, combine the crushed blueberries, lime zest, and lime juice. Whisk in the powdered pectin until dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly.

Add Sugar and Finish

Add the sugar all at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute while stirring constantly. Remove from heat and skim off any foam.

Fill Jars

Ladle the hot jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles with a bubble remover or a nonmetallic spatula, wipe rims clean, center lids, and screw on bands fingertip-tight.

Canning Blueberry Lime Jam

If you don’t can the jam, store it in the refrigerator for up to three weeks or freeze for up to a year. For shelf-stable jars, process in a boiling water bath.

Place filled jars in a prepared water bath canner so they are covered by at least 1 inch of water. Process half pints for 10 minutes, increasing processing time as needed for altitude (see notes). After processing, turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and cool undisturbed on a towel-lined counter for 12–24 hours, then check seals before storing.

Altitude Adjustments

Increase processing time for higher elevations:

0 to 6,000 feet: 10 minutes
Above 6,000 feet: 15 minutes

Yield Notes

The recipe makes about six half-pint jars. You’ll need roughly 2½ to 3 pounds of whole blueberries to obtain the 4½ cups crushed fruit called for here.

Frozen blueberries may release more juice as they thaw, which can slightly increase the final yield.

Serving Ideas

Blueberry lime jam is excellent on toast, biscuits, English muffins, and bagels where the citrus brightens each bite. Try it with peanut butter for a twist on a classic sandwich. It also works beautifully as a filling for thumbprint cookies, layer cakes, crepes, or stirred into yogurt.

Spoon it over vanilla ice cream or cheesecake, or use a small dollop on crackers spread with cream cheese or goat cheese for a quick appetizer—the sweet-tart contrast is delightful.

Blueberry Lime Jam FAQs

Can I use frozen blueberries?

Yes. Thaw frozen blueberries first and include any juice that accumulates. They’re often easier to crush than fresh berries.

Can I use bottled lime juice instead of fresh?

You can substitute bottled juice for the lime juice, but bottled juice lacks the aromatic oils in fresh zest. For the best flavor, use fresh zested lime.

Can I add more lime for a stronger flavor?

Yes. Many canners use the zest and juice of 2–3 limes for a more pronounced citrus note.

Why is this better than plain blueberry jam?

The lime adds brightness and complexity, cutting through sweetness and enhancing the overall flavor, especially when blueberries taste flat later in the season.

Blueberry Canning Recipes

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Blueberry Peach Jam

Canning Blueberry Pie Filling

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Servings: 56 servings (about 6 half pint jars)

Blueberry Lime Jam

Bright blueberry preserves made with fresh lime zest and juice. A popular Ball Blue Book recipe with lively citrus flavor.

Prep: 20

Cook: 10

Canning Time: 10

Total: 40

Equipment

Water bath canner
Half pint mason jars
Canning lids and bands
Large deep stainless steel saucepan
Potato masher
Fine grater or microplane
Jar lifter
Canning funnel

Ingredients

4½ cups crushed blueberries, about 2½–3 lbs whole berries
2 large limes, juice and zest
1 box powdered pectin, 1.75 oz (or 6 Tbsp bulk)
5 cups sugar

Instructions

Wash blueberries and crush with a potato masher until you have 4½ cups. Grate lime zest and squeeze the juice.
Combine crushed blueberries, lime zest, and lime juice in a large, deep saucepan. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat.
Stir in sugar all at once. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim foam.
Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, place lids, and tighten bands fingertip-tight.
Process jars in a boiling water bath for 10 minutes for half pints (adjust for altitude). Let jars stand in the canner 5 minutes, then cool on a towel-lined counter.