Blueberry Orange Ginger Jam |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
8 cups fresh blueberries |
4 1/2 cups granulated sugar |
1 (1 3/4 ounce) package low-sugar dry pectin, such as sure jell |
1 large orange, juice and zest of |
1 tablespoon freshly grated ginger |
1/4 teaspoon ground ginger |
1/2 teaspoon unsalted butter |
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.).
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