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    You are in: Home / Low-cholesterol / Blueberry Orange Ginger Jam Recipe
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    Blueberry Orange Ginger Jam

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    DrGaellon's Note:

    This jam combines beautifully fresh blueberries with orange juice and a double dose of ginger (powdered and grated fresh). It's not terribly sweet, which makes it perfect to serve with sweeter breakfast pastries. Adapted from a recipe by Lucy Baker at Serious Eats.

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    Serves: 64


    one-cup ...

    Units: US | Metric


    1. 1
      If canning the jam, prepare your canning jars and lids.
    2. 2
      Pulse blueberries in blender or food processor until coarsely crushed. Work in batches if necessary. You should have about 6 cups.
    3. 3
      Place 4 1/4 cup sugar in a large bowl. In a second bowl, combine pectin with remaining sugar.
    4. 4
      Grate orange zest and reserve. Squeeze orange into a measuring cup; add water to bring up to 1/2 cup.
    5. 5
      Combine blueberries, orange juice and zest, grated ginger, ground ginger and sugar-pectin mixture in a heavy pot. Bring to a boil over high heat, stirring constantly.
    6. 6
      Dump in remaining sugar all at once. Add butter and stir well. Bring back to a boil, then cook 1 minute. Remove from heat and skim off any foam on the surface.
    7. 7
      Ladle jam into sterilized jars. Apply lids and process for 10 minutes. Let stand on counter at least 6 hours or overnight. (If not processed, allow to cool on counter then refrigerate and use within 3-4 weeks.).

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    Nutritional Facts for Blueberry Orange Ginger Jam

    Serving Size: 1 (35 g)

    Servings Per Recipe: 64

    Amount Per Serving
    % Daily Value
    Calories 69.6
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1.9 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 0.6 g
    Sugars 15.8 g
    Protein 0.1 g

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