Tart lime jam works wonderfully with cheeses, but also try a small amount as a cake filling. It pairs excellently with blueberries.
6 ripe limes
1 apple
1 dl apple juice
1 ½ dl jam sugar
Wash the limes with a brush, grate the zest from two and squeeze the juice. Peel four, removing the white pith as well. Cut the flesh from between the segments, slice finely. Peel and grate the apple.
Add the juices and fruit pieces to a saucepan. When the mixture begins to boil, add the grated zest and sugar. Boil for about 10 minutes, immediately pour into hot, clean jars and seal. Let cool. This amount makes a small jar of jam.
