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.
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.
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.