Ginger Blueberry Jam Recipe



Ginger Blueberry Jam Recipe

When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this 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

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.
Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 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.

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.


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