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Thread: Substituting Lime Juice for Lemon Juice

  1. #1
    Marilyn Guest

    Default Substituting Lime Juice for Lemon Juice

    I don't know if this question has come up before, but I just bought 4 pounds
    of blueberries and am getting ready to make them into jam. I have made
    Barb's blueberry lemon jam before and it was good. However, I don't want to
    have to go out and buy liquid pectin and I wanted something a little
    different so I was thinking of making the blueberry-spice jam here:
    http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.

    It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
    reason I ask is that I just bought a gallon of lime juice (what can I say,
    it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
    pints Friday). Obviously, I didn't need a gallon of it. I know there are
    recipes that use grated lime peel and juice from the lime, but all I want to
    do is use the juice.

    --
    -Marilyn



  2. #2
    George Shirley Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    On 8/9/2010 12:34 AM, Marilyn wrote:
    > I don't know if this question has come up before, but I just bought 4 pounds
    > of blueberries and am getting ready to make them into jam. I have made
    > Barb's blueberry lemon jam before and it was good. However, I don't want to
    > have to go out and buy liquid pectin and I wanted something a little
    > different so I was thinking of making the blueberry-spice jam here:
    > http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >
    > It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
    > reason I ask is that I just bought a gallon of lime juice (what can I say,
    > it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
    > pints Friday). Obviously, I didn't need a gallon of it. I know there are
    > recipes that use grated lime peel and juice from the lime, but all I want to
    > do is use the juice.
    >


    Why not? Just a little difference in flavor as far as I know. Go for it.

  3. #3
    The Cook Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    On Mon, 9 Aug 2010 05:34:19 +0000 (UTC), "Marilyn"
    <[email protected]> wrote:

    >I don't know if this question has come up before, but I just bought 4 pounds
    >of blueberries and am getting ready to make them into jam. I have made
    >Barb's blueberry lemon jam before and it was good. However, I don't want to
    >have to go out and buy liquid pectin and I wanted something a little
    >different so I was thinking of making the blueberry-spice jam here:
    >http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >
    >It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
    >reason I ask is that I just bought a gallon of lime juice (what can I say,
    >it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
    >pints Friday). Obviously, I didn't need a gallon of it. I know there are
    >recipes that use grated lime peel and juice from the lime, but all I want to
    >do is use the juice.


    Is this 100% juice? If not it will not give you the correct
    concentration of acid. If it is 100% you got a fantastic deal.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  4. #4
    zxcvbob Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    Marilyn wrote:
    > I don't know if this question has come up before, but I just bought 4 pounds
    > of blueberries and am getting ready to make them into jam. I have made
    > Barb's blueberry lemon jam before and it was good. However, I don't want to
    > have to go out and buy liquid pectin and I wanted something a little
    > different so I was thinking of making the blueberry-spice jam here:
    > http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >
    > It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
    > reason I ask is that I just bought a gallon of lime juice (what can I say,
    > it was on sale for $4.99) to use when I made tomatillo salsa (I canned 23
    > pints Friday). Obviously, I didn't need a gallon of it. I know there are
    > recipes that use grated lime peel and juice from the lime, but all I want to
    > do is use the juice.
    >


    If it's full strength, it will work fine. Lime juice is more acid
    than lemon juice, but not enough more to cause problems unless it's a
    major ingredient (like lime marmalade.)

    BTW, you can also make an interesting blueberry jam without adding
    pectin by using a whole sliced lemon.

    Bob

  5. #5
    Marilyn Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    "The Cook" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 9 Aug 2010 05:34:19 +0000 (UTC), "Marilyn"
    > <[email protected]> wrote:


    >
    > Is this 100% juice? If not it will not give you the correct
    > concentration of acid. If it is 100% you got a fantastic deal.
    > --
    > Susan N.


    The label says it's Natural Strength, reconstituted lime juice. The
    ingredients are filtered water and key lime juice, similiar to when you buy
    Real Lemon reconstituted lemon juice. The brand was SunTree,
    http://www.nielsencitrus.com/manufacturers.html.



    --
    -Marilyn



  6. #6
    Melba's Jammin' Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    In article <i3o40q$u99$[email protected]>,
    "Marilyn" <[email protected]> wrote:

    > different so I was thinking of making the blueberry-spice jam here:
    > http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >
    > It calls for 1 tbsp of lemon juice. Could I substitute lime juice?


    I'd do it without thinking twice. Lime is about acidic as fruit gets.
    I love it.


    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  7. #7
    Melba's Jammin' Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    In article <i3p54o$89e$[email protected]>,
    "Marilyn" <[email protected]> wrote:

    > "The Cook" <[email protected]> wrote in message
    > news:qp10669m2u9ko94vtiv9aj[email protected]..
    > > On Mon, 9 Aug 2010 05:34:19 +0000 (UTC), "Marilyn"
    > > <[email protected]> wrote:

    >
    > >
    > > Is this 100% juice? If not it will not give you the correct
    > > concentration of acid. If it is 100% you got a fantastic deal.
    > > --
    > > Susan N.

    >
    > The label says it's Natural Strength, reconstituted lime juice. The
    > ingredients are filtered water and key lime juice, similiar to when you buy
    > Real Lemon reconstituted lemon juice. The brand was SunTree,
    > http://www.nielsencitrus.com/manufacturers.html.


    Works for me.


    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  8. #8
    Marilyn Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <i3o40q$u99$[email protected]>,
    > "Marilyn" <[email protected]> wrote:
    >
    >> different so I was thinking of making the blueberry-spice jam here:
    >> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >>
    >> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?

    >
    > I'd do it without thinking twice. Lime is about acidic as fruit gets.
    > I love it.


    And that's why I asked you, oh, mother of all things jammy. One batch
    yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
    double-take because I've never used that size before. She's used to 4-oz.,
    8 oz. and pints for jam. I think I like this size, though.

    I didn't taste the jam because it all went into the jars with no excess.



    --
    -Marilyn



  9. #9
    George Shirley Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    On 8/9/2010 9:33 AM, zxcvbob wrote:
    > Marilyn wrote:
    >> I don't know if this question has come up before, but I just bought 4
    >> pounds of blueberries and am getting ready to make them into jam. I
    >> have made Barb's blueberry lemon jam before and it was good. However,
    >> I don't want to have to go out and buy liquid pectin and I wanted
    >> something a little different so I was thinking of making the
    >> blueberry-spice jam here:
    >> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >>
    >> It calls for 1 tbsp of lemon juice. Could I substitute lime juice? The
    >> reason I ask is that I just bought a gallon of lime juice (what can I
    >> say, it was on sale for $4.99) to use when I made tomatillo salsa (I
    >> canned 23 pints Friday). Obviously, I didn't need a gallon of it. I
    >> know there are recipes that use grated lime peel and juice from the
    >> lime, but all I want to do is use the juice.
    >>

    >
    > If it's full strength, it will work fine. Lime juice is more acid than
    > lemon juice, but not enough more to cause problems unless it's a major
    > ingredient (like lime marmalade.)
    >
    > BTW, you can also make an interesting blueberry jam without adding
    > pectin by using a whole sliced lemon.
    >
    > Bob


    We frequently make fig jam that way Bob, slice a lemon in very thin
    slices, toss the ends, pick out the seeds, cook in with the mashed figs.
    Adds a somewhat different flavor to the fig jam. I've had blueberry jam
    with sliced lemon in it, think one of the neighbors made it once.

  10. #10
    Melba's Jammin' Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    In article <i3qqpi$m7t$[email protected]>,
    "Marilyn" <[email protected]> wrote:

    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    > > In article <i3o40q$u99$[email protected]>,
    > > "Marilyn" <[email protected]> wrote:
    > >
    > >> different so I was thinking of making the blueberry-spice jam here:
    > >> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    > >>
    > >> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?

    > >
    > > I'd do it without thinking twice. Lime is about acidic as fruit gets.
    > > I love it.

    >
    > And that's why I asked you, oh, mother of all things jammy. One batch
    > yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
    > double-take because I've never used that size before. She's used to 4-oz.,
    > 8 oz. and pints for jam. I think I like this size, though.
    >
    > I didn't taste the jam because it all went into the jars with no excess.


    LOL!! I did an interview for Indiana public radio last week
    (www.eartheats.org, their podcast and blog); during the course of our
    conversation, the host asked me something about eating my jam and I do
    believe I set her back on her chair when I said I don't eat it. :-) I
    backpedaled a little bit and said that I usually just taste the pan
    scrapings, and it's not that I don't *like* the stuff, but that I simply
    don't think about eating it very often. I have memories of hot buttered
    toast with Mom's raspberry jam on top but I rarely eat it now. <shrug>

    When I was contacted by the show's host about the podcast, I was told
    that we would do a 15-20 minute phone interview and she would use about
    two minutes in the podcast. Well-l-l-l, we talked for 68 minutes!
    Great fun and I know I gave her a couple things about the whole
    preserving thang that had never crossed her mind before. A couple days
    later she said she will probably publish 30 minutes of the total
    interview. I do not know if that's 30 minutes on the podcast (sounds
    like an awful lot to me) or what. <shrugs> The blog site will have the
    edited transcript. Should be fun and I can't wait to find out when it's
    ready.

    Ohboy. It's 9:38 a.m. here and we're getting a heavy rain. My toes are
    webbed.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  11. #11
    George Shirley Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    On 8/10/2010 1:15 AM, Marilyn wrote:
    > "Melba's Jammin'"<[email protected]> wrote in message
    > news:[email protected]..
    >> In article<i3o40q$u99$[email protected]>,
    >> "Marilyn"<[email protected] > wrote:
    >>
    >>> different so I was thinking of making the blueberry-spice jam here:
    >>> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >>>
    >>> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?

    >>
    >> I'd do it without thinking twice. Lime is about acidic as fruit gets.
    >> I love it.

    >
    > And that's why I asked you, oh, mother of all things jammy. One batch
    > yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
    > double-take because I've never used that size before. She's used to 4-oz.,
    > 8 oz. and pints for jam. I think I like this size, though.
    >
    > I didn't taste the jam because it all went into the jars with no excess.
    >
    >
    >

    Send sample, I will let you know how it tastes, going to bake biscuits now.

  12. #12
    Marilyn Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    "George Shirley" <[email protected]> wrote in message
    news:[email protected]..
    > On 8/10/2010 1:15 AM, Marilyn wrote:
    >> "Melba's Jammin'"<[email protected]> wrote in message
    >> news:[email protected]..
    >>> In article<i3o40q$u99$[email protected]>,
    >>> "Marilyn"<[email protected] > wrote:
    >>>
    >>>> different so I was thinking of making the blueberry-spice jam here:
    >>>> http://www.uga.edu/nchfp/how/can_07/...spice_jam.html.
    >>>>
    >>>> It calls for 1 tbsp of lemon juice. Could I substitute lime juice?
    >>>
    >>> I'd do it without thinking twice. Lime is about acidic as fruit gets.
    >>> I love it.

    >>
    >> And that's why I asked you, oh, mother of all things jammy. One batch
    >> yielded 5 12-oz. jars. My daughter comes into the kitchen and does a
    >> double-take because I've never used that size before. She's used to
    >> 4-oz.,
    >> 8 oz. and pints for jam. I think I like this size, though.
    >>
    >> I didn't taste the jam because it all went into the jars with no excess.
    >>
    >>
    >>

    > Send sample, I will let you know how it tastes, going to bake biscuits
    > now.




    Oh, it's going to get sampled here for sure, just that I have a policy about
    the jars not getting opened within a certain amount of time after
    processing. I always feel like I've wasted a lid that way because if I was
    going to eat it right away, I'd just put a plastic screw lid on the jar and
    stick it in the fridge.

    This morning I made Bluebarb jam from a recipe in the Complete Book of
    Small-Batch Preserving. Nice book for making special things without having
    mass quantities. So I used up my blueberries (I'd only bought a 4-pound
    box) and decimated our lone rhubarb plant for the year. Ended up with 5
    12-oz. jars of it, too. And once again substituted lime juice for lemon
    juice. Got to use the lime juice up some way. I won't, however, be using
    it when I start canning tomatoes. Back to the lemon juice for that.

    --
    -Marilyn



  13. #13
    Mimi Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    <snip> I always feel like I've wasted a lid that way because if I was
    going to eat it right away, I'd just put a plastic screw lid on the
    jar and stick it in the fridge. <snip>

    I agree 100% with this (above) I too feel like, why waste a lid???
    Hun Bun would open a new jar right away anyway, especially if it is
    something we've run out of and I've just made...

    I did a batch of blueberry jam a few weeks back with lime juice. I
    was low on lemons--I use them everyday anyway for lemon water first
    thing in the morning--blood type diet, I'm an "A". Anyway, my nephew
    left a few limes here after a visit, he was using them for beer, I
    think??? So, not to let them go to waste, I juiced them and stuck the
    juice in the freezer. Worked out great, the jam is delish.


  14. #14
    Kitty Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    On Aug 10, 5:16*pm, "Marilyn" <return.to.sen...@address.unknown.net>
    wrote:
    *And once again substituted lime juice for lemon
    > juice. *Got to use the lime juice up some way. *I won't, however, be using
    > it when I start canning tomatoes. *Back to the lemon juice for that.
    >
    > --
    > -Marilyn


    Oh come on, Marilyn, tomatoes and lime, classic mexican flavor, you
    can do it. LOL sounds good to me.

  15. #15
    Marilyn Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    "Kitty" <[email protected]> wrote in message
    news:[email protected]...
    On Aug 10, 5:16 pm, "Marilyn" <return.to.sen...@address.unknown.net>
    wrote:
    And once again substituted lime juice for lemon
    > juice. Got to use the lime juice up some way. I won't, however, be using
    > it when I start canning tomatoes. Back to the lemon juice for that.
    >
    > --
    > -Marilyn


    Oh come on, Marilyn, tomatoes and lime, classic mexican flavor, you
    can do it. LOL sounds good to me.



    --
    -Marilyn

    And I would do that, too, if the tomatoes were all destined to be in
    Mexican-type dishes. I wonder, though, if it would really make that much of
    a taste difference since you only add a tablespoon (or is it two?) to each
    quart jar.

    I did make grilled chicken last night (love my George Foreman grill) by
    marinating it in a mixture of lime juice, white vinegar, garlic, olive oil
    and pepper.



  16. #16
    Ranée at Arabian Knits Guest

    Default Re: Substituting Lime Juice for Lemon Juice

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > BTW, you can also make an interesting blueberry jam without adding
    > pectin by using a whole sliced lemon.


    Please elaborate! I love lemon and blueberry together.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  17. #17
    zxcvbob Guest

    Default Re: Blueberry (Blackberry) Lemon Jam

    Ranée at Arabian Knits wrote:
    > In article <[email protected]>,
    > zxcvbob <[email protected]> wrote:
    >
    >> BTW, you can also make an interesting blueberry jam without adding
    >> pectin by using a whole sliced lemon.

    >
    > Please elaborate! I love lemon and blueberry together.
    >
    > Regards,
    > Ranee @ Arabian Knits
    >



    I found the recipe again, without a lot of details. Just substitute
    blueberries for the blackberries; it works pretty well. You'll
    probably want to add the sugar to the lemons and cook it for a while
    before you add the berries, just so you don't have to cook the berries
    for so long.

    Taste it before you make a second batch. The lemon is kind of
    overpowering (that's not necessarily a bad thing)

    Blackberry Lemon Jam
    from _Farm Journal_

    2 lemons, seeded and chopped
    1 1/2 cup water
    6 cups blackberries
    7 cups sugar

    Combine lemons and water and cook for 20 minutes. Add berries and
    sugar and cook another 20 minutes or until thickened. Pour into
    sterile jars, leaving 1/4" headspace, seal, process in BWB canner for
    5 minutes.

    --
    Best regards,
    Bob

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