Ingredients
2 cups of fresh lime juice (about 12-15 limes)
1 tbsp of lime zest
4 cups of granulated sugar
1 box (1.75 oz) of pectin
1/4 tsp of butter (optional, to reduce foam)
Directions
1. Wash and sterilize the jars and lids you will be using for storing the lime jam.
2. In a large pot, combine 2 cups of fresh lime juice and 1 tablespoon of lime zest.
3. Gradually stir in the pectin until it is completely dissolved in the lime juice mixture.
4. Place the pot over medium-high heat and bring it to a rolling boil, stirring constantly.
5. Once boiling, add the 4 cups of granulated sugar all at once and stir continuously until the mixture returns to a rolling boil.
6. Add the 1/4 teaspoon of butter to reduce foam, if desired.
7. Continue boiling the mixture for exactly one minute, stirring constantly.
8. Remove the pot from heat and skim off any foam that has formed on the surface.
9. Carefully ladle the hot lime jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
10. Wipe the rims of the jars clean with a damp cloth.
11. Place the lids on the jars and screw on the rings until they are fingertip-tight.
12. Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal.
13. Remove the jars from the water bath and place them on a towel to cool completely.
14. Check the seals after 24 hours; the lids should not flex up and down when pressed in the center.
15. Store the sealed jars in a cool, dark place. Enjoy your homemade lime jam!