Tart Lime Jam (Toast Topper #65)

Since I made my fair share of treats centred around my favourite desserts this holiday season, I felt it was only fair to make a couple things inspired by my friends and family's cravings too. I've mentioned before that my mom is a huge fan of key lime anything, from pie to ice cream. One year while we were vacationing in Florida we came across a key lime jelly that was to die for - the perfect mixture of sweet and tart, completely reminiscent of the classic pie. We bought two jars, and upon getting home they both disappeared within a month - my favourite way to savour it was spread on a cream cheesed bagel - or if I was feeling decadent, using a graham cracker as the base instead. Mom added it to everything, but I seem to recall a large amount of Saturday morning pancakes and crepes with the spread in lieu of syrup! 

This whole jam experience was over 10 years ago, and neither of us ever forgot the flavour of that jam. For mom (and, lets face it, for me too), I made my own batch of lime jam - a lower-sugar formula to allow all the bright, tangy flavours of the citrus to shine through, and allow us to smear on just that little bit more on our toast in the morning. The whole thing set up perfectly with Pomona's Pectin (my go-to for all my jammy Toast Toppers), and canned like a dream - I decided to part with a few jars at Christmas, but the rest is ours - ready and waiting for months of enjoying! 


Shared with Gluten Free Fridays 

Tart Lime Jam
Makes ~ 5 1/2 cups, 88 (1 tbsp) servings
2 cups fresh squeezed lime juice with pulp
Lime zest of 4 limes
2 cups water (lime juice is too acidic to jell if you do not cut it with water)
1 tbsp calcium water (from Pomona's Pectin)
2 tbsp light agave nectar or honey
⅔ cup Just Like Sugar (a 100% natural sweetener made with orange peel, chicory and calcium), or cup-for-cup stevia
1 ⅓ cups sugar
1 tbsp + 1 tsp Pomona's Pectin

1. In a bowl, mix the Just Like Sugar and granulated sugar with pectin. Set aside.
2. Combine lime juice, lime zest, water, calcium water and honey in a pot and mix well. Bring to a boil.
3. Add pectin-sweetener mixture and stirring vigorously for 2 minutes to dissolve the pectin. Once the jam returns to a full boil, remove it from the heat.
4. Process 10 minutes in a water bath

Amount Per Serving
Calories: 14.1
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.1 mg
Total Carbs: 4.0 g
Dietary Fiber: 0.2 g
Protein: 0.0 g