Blueberry Ginger Jam that sounds delicious. I do not ever seem to have a lack of blueberries. The season bring me such a nice amount. This jam is a twin of the Blackberry Ginger Jam we make and this blueberry is our #1 seller. Remember to always freeze fruit when it is in season this way when it is cold and the berry vines are sleeping you have what you need to make jam all year around.
Let us get started with this Blueberry Ginger Jam. My sister Casey came up wit this recipe she was a Ginger Lover.
6 cups of whole blueberries
1/2 cup finely chopped ginger
zest of one lemon
1/4 cup lemon juice
4 to 5 cups of granulated sugar
* Makes approximately 7 half pint jars
Put your blueberries and half of the sugar and the lemon juice into your pot and start this on a low simmer. This will release some of the juices from your fresh blueberries. While they simmer use a potato smasher to crush the blueberries.
Before you start get your ginger cut and ready.
The easiest way to peel ginger is to use a spoon. Take the spoon holding the bowl of the spoon toward the ginger and scrape in a downward motion. This makes it quite easy to peel. Ginger is full of fiber so the smaller you can chop the better.
Now chop your ginger into small pieces. They should be small yet able to be seen. The ginger is so delicious in this jam. This picture is only to show you the size. I chop lots of ginger then freeze it for my jams and cooking. But that is another post.
Now that your ginger is chopped add it to the pot stir and then add the the remaining blueberries, sugar and lemon zest. As most of you know we do not use pectin.
I let all my jams gel naturally. Just take it slow and get the mixture up to 223 degrees and that will do it. For now keep this mixture at a simmer and make sure everything is getting along in your pot. The picture will show a larger amount of blueberries then you have prepared but I make double batches.
If you want to thin out your jam now is the time. I use an immersion blender. Do not go crazy and make it to thin. Although some people do like it that way.
I like chunky jam that has texture and great taste.
Now it is time to get your batch up to a good rolling boil this will bring your jam to the right temperature to gel. And to know it use a candy thermometer. You must stay with your jam and stir so it does not stick to the bottom of you pot and burn.
Once your jam is up to temperature turn off the heat and let your jam rest for 5 minutes. This will tell you if the gel is right. Once it has set in the pot for the 5 minutes you will notice when you run your spoon across the top there is a thin layer. It is like when your hot chocolate gets a film on it. That will let you know it is ready to go into the jars.
Now take your warm jars and fill them until they are about 1/2 inch from the top of the jar. Once filled wipe the top rims of the jars to eliminate any excess jam that may have dripped. The jars need to be clean when you put on the twist and top. Alrighty now that the jars are filled and clean you can top and twist taunt the lids.
Place your jars into a rapidly boiling water bath and let them sit for 12 minutes. Once done turn off the heat let them sit for an additional 5 minutes. Remove your jars place them on a towel on the counter and let them cool for at least 8 hours. Once cooled remove the twist and clean the rim. Label and store for up to one year in a cool dry pantry or cupboard. Never store your preserved food with the twist on.
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