On 8/9/2010 9:33 AM, zxcvbob wrote:
> 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.
>>
>
> If it's full strength, it will work fine. Lime juice is more acid than
> lemon juice, but not enough more to cause problems unless it's a major
> ingredient (like lime marmalade.)
>
> BTW, you can also make an interesting blueberry jam without adding
> pectin by using a whole sliced lemon.
>
> Bob

We frequently make fig jam that way Bob, slice a lemon in very thin
slices, toss the ends, pick out the seeds, cook in with the mashed figs.
Adds a somewhat different flavor to the fig jam. I've had blueberry jam
with sliced lemon in it, think one of the neighbors made it once.