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)