Directions:
- If canning the jam, prepare your canning jars and lids.
- Pulse blueberries in blender or food processor until coarsely crushed. Work in batches if necessary. You should have about 6 cups.
- Place 4 1/4 cup sugar in a large bowl. In a second bowl, combine pectin with remaining sugar.
- Grate orange zest and reserve. Squeeze orange into a measuring cup; add water to bring up to 1/2 cup.
- 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.
- 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.
- 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.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1178.01 Kcal (4932 kJ) | ||
| Calories from fat | 4.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.5g | 1% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 0% | |
| Sodium | 5.49mg | 0% | |
| Potassium | 778.19mg | 17% | |
| Total Carbs | 299.59g | 100% | |
| Sugars | 281.05g | 1124% | |
| Dietary Fiber | 6.87g | 27% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 114.8mg | 191% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 204.41 Kcal (856 kJ) | ||
| Calories from fat | 0.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 1% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 0.95mg | 0% | |
| Potassium | 135.03mg | 17% | |
| Total Carbs | 51.98g | 100% | |
| Sugars | 48.77g | 1124% | |
| Dietary Fiber | 1.19g | 27% | |
| Protein | 0.95g | 11% | |
| Vitamin C | 19.9mg | 191% | |
| Calcium | 10.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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