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Ginger Blueberry Jam

Ingredients

  • 3 cups fresh blueberries
  • 4 cups sugar
  • 1 tablespoon pomegranate juice
  • 1-1/2 teaspoons lemon juice
  • 1 pouch (3 ounces) liquid fruit pectin
  • 2 tablespoons finely chopped crystallized ginger
  • 1/2 teaspoon ground ginger

Directions

  • In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. Stir in crystallized and ground ginger.
  • Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.

Editor’s Note

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts

2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 0 protein.

Total Time
Prep: 25 min. Process: 10 min.

Makes
4 half-pints

When I was very young, I watched my grandma make this jam in the kitchen. As I was sneaking blueberries to snack, she picked me up and told me if I wanted any more, I’d need to learn to make this jam! —Jill Drury, River Forest, Illinois


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Written by tasteofhome

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