Total Time
40mins
Prep 20 mins
Cook 20 mins

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. http://bit.ly/muVwxz

Ingredients Nutrition

Directions

  1. If canning the jam, prepare your canning jars and lids.
  2. Pulse blueberries in blender or food processor until coarsely crushed. Work in batches if necessary. You should have about 6 cups.
  3. Place 4 1/4 cup sugar in a large bowl. In a second bowl, combine pectin with remaining sugar.
  4. Grate orange zest and reserve. Squeeze orange into a measuring cup; add water to bring up to 1/2 cup.
  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. 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. 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.).