Are you looking for a tangy and refreshing treat that's perfect for summer? Berry basil limeade jam is a delicious and easy-to-make jam that's perfect for slathering on toast, stirring into yogurt, or using as a topping for desserts. This unique jam combines the sweet and juicy flavors of berries with the tartness of lime and the freshness of basil, creating a flavor explosion that will tantalize your taste buds.
Here are our top 8 tried and tested recipes!
BERRY-BASIL LIMEADE JAM
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Time 25m
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Rinse nine 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly., In a small bowl, thoroughly crush strawberries, 1 cup at a time, to measure exactly 5 cups; transfer to a 6-qt. stockpot. Stir in pectin, lime juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil and lime zest., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts :
BLUEBERRY JAM WITH LIME
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.
Provided by Julia Moskin
Categories condiments, project
Time 2h
Yield 2 pints
Number Of Ingredients 5
Steps:
- Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
- Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
- In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
- Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
- Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
- Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
- Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
- The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 92 grams
BASIL LIMEADE
Cool, refreshing, and energizing green smoothie. One tablespoon honey can be substituted for dates if desired. Spinach can be substituted for basil.
Provided by jennifem
Categories Drinks Recipes Smoothie Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place grapes, lime, dates, basil, and ice, respectively, in a blender; blend on high until smooth.
Nutrition Facts : Calories 86.3 calories, Carbohydrate 21.4 g, Fat 0.6 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 6.4 mg, Sugar 18.8 g
BLUEBERRY-BASIL LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the sugar, basil sprigs and 1 cup of water into a small saucepan over medium-high heat. Cook, stirring every so often, until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 30 minutes.
- Discard the basil and pour the syrup into a pitcher. Stir in the lime juice and 4 cups of cold water. Add the blueberries and chill for at least 4 hours or until ready to serve.
- To serve, put some ice in a glass, pour over the limeade and garnish with basil leaves. To make into a cocktail, add ice to a rocks glass and top with 1 1/2 ounces gin. Top off with the limeade and garnish with basil.
BLUEBERRY-LIME JAM
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 2 1/2 cups of jam
Number Of Ingredients 4
Steps:
- Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
- Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.
BLUEBERRY LIME JAM
Make and share this Blueberry Lime Jam recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 40m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Crush blueberries one layer at a time.
- Combine crushed blueberries and pectin in a large saucepot.
- Bring to a boil, stirring frequently.
- Add sugar, stirring until dissolved.
- Stir in grated lime peel and lime juice.
- Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 6 half-pints.
Nutrition Facts : Calories 738.7, Fat 0.4, Sodium 19.7, Carbohydrate 191.4, Fiber 3.4, Sugar 177.6, Protein 0.9
BLUEBERRY LIME JAM
This recipe was taken from the NY Times Cooking section. The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries. Note: Cooking time below includes refrigeration time for gel to completely cool and set.
Provided by Maureen in MA
Categories Low Protein
Time P1DT12h20m
Yield 4 8 oz. jars
Number Of Ingredients 5
Steps:
- Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
- Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
- In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
- Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
- Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
- Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
- Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
- The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts : Calories 616.9, Fat 0.2, Sodium 2.3, Carbohydrate 159.5, Fiber 1.4, Sugar 155.7, Protein 0.5
HOMEMADE STRAWBERRY JAM LIMEADE
If you want strawberry limeade but don't have fresh or frozen strawberries on hand, substitute with homemade strawberry freezer jam.
Provided by Darrin Caldwell
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, sugar, lime juice, and strawberry jam in a blender; blend on high for 30 seconds. Add ice cubes and blend for 30 seconds longer.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 29.2 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.5 g, Sodium 7.4 mg, Sugar 22 g
Tips:
- To achieve the best flavor, use fresh, ripe berries. Frozen or thawed berries can also be used, but they may not have as much flavor.
- If you don't have a candy thermometer, you can test the jam for readiness by placing a small spoonful on a cold plate. If the jam wrinkles when you push it with your finger, it is ready.
- If you want a smoother jam, you can strain it through a fine-mesh sieve after it has been cooked.
- Jam can be stored in sterilized jars for up to a year. To sterilize jars, wash them in hot soapy water and rinse them well. Then, place them in a boiling water bath for 10 minutes.
- Berry basil limeade jam can be used as a spread on toast, crackers, or muffins. It can also be used as a filling for pies, tarts, and cookies.
Conclusion:
Berry basil limeade jam is a delicious and versatile preserve that can be enjoyed in many ways. It is a great way to use up fresh berries and basil, and it makes a wonderful gift for friends and family. With its sweet, tangy, and refreshing flavor, this jam is sure to be a hit with everyone who tries it.
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