Strawberry Lime Jam

Strawberry Lime Jam-Putting Up with ErinStrawberry Lime Jam-Putting Up with Erin

I call this my “happy 4th of July jam”. I get that today isn’t the 4th of July, but I made this Jam on the 4th, so that counts for something, right? If you recall from last summer, I’m pretty pumped about pick your own (PYO). My experience thus far in picking my own fruits and veggies is limited to apples, blueberries, raspberries, kale, herbs, and cauliflower. Picking your own veggies is so much cheaper and so much more fun. With the narrow picking window for strawberries, I had to get on it, as I’ve never picked strawberries nor made a strawberry jam before. Also, blueberry picking season just started!!

So what is it about picking my own? For me, it has to do with many things: saving money, keeping it local, helping out the smaller farms, etc. The one thing that I love the most though is the meditative aspect of it. Bare feet and a short skort I was looking for only the best berries at Applecrest Farm Orchards last week. The greatest feeling ever… Too small, too tart, too yellow… not for my jam.


The inspiration for this strawberry lime jam came from my cravings of strawberry margaritas and key lime pie. I started pretty conservatively (2.5 limes), but ended up increasing my lime volume as I was really looking for a classic strawberry jam taste with a hint of tart lime. Success, and just in time for the perfect AB&J sandwich. A friend of mine kills it at making roasted almond butter and brought me a couple jars at yoga this past Tuesday night. I couldn’t think of a better way to highlight this jam than with almond butter and a slice of the Maine blueberry glazed bread I got earlier this year at the Seacoast Food Swap. Amazing!

Strawberry Lime Jam-Putting Up with Erin
Strawberry Lime Jam-Putting Up with Erin

Strawberry Lime Jam

Yield: 12 half pints


  • 3-1/2 quarts of fresh strawberries (washed, leaves and stems removed, and sliced)
  • 5 limes (juice and zest)
  • 8 cups white sugar
  • 3 powdered pectin packets


  1. In a large sized bowl combine sliced strawberries and 1 cup of sugar. Stir and let sit at room temperature for 10-15. Cover an store in fridge overnight.
  2. When you are ready to make your jam, remove berries from fridge. Add the remainder of the sugar, lime juice, and lime zest to the berries in a large sized, non-ionized pot.
  3. Heat mixture on medium-high heat until it reaches a boil. Cook hard (this will foam) for 15 minutes. Stir in pectin, return to a boil for 2 more minutes or when jam reaches 220F. Remove from heat.
  4. Ladle hot jam into hot clean 1/2 pint jars leaving approximately 1/4 inch headspace.
  5. Wipe rims, apply lids and rings (finger tight) and process jars in a hot water bath for 15 minutes.
  6. Remove jars from canner and let cool on a folded towel for 12-24 hours.
  7. Shelf life up to 1 year.

2 responses to Strawberry Lime Jam

  1. Hi Erin!

    This is a FANTASTIC recipe! We have blackberries that grow all over our property, I’ve usually used lemon juice when I make jam for the fam… Will have to try out the limes! 🙂


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