Blueberry-Ginger Jam – a delicious recipe with blueberries, granulated sugar, lemon zest, orange zest, ginger, liquid pectin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Process blueberries in a food processor until smooth, about 2 minutes. Transfer blueberries to a stockpot; stir in sugar, lemon zest, lemon juice, orange zest, orange juice, and grated ginger. Bring mixture to a full rolling boil over medium-high, stirring constantly, and boil 2 minutes. Remove from heat, and stir in liquid pectin. Return to a rolling boil over medium-high; boil, stirring constantly, 1 minute.
2
Remove from heat, let stand 5 minutes, and skim off any foam. Ladle mixture into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 10 minutes.
1223
kcal
Calories
315
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 pints fresh blueberries, 6 cups granulated sugar, 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon), 2 teaspoons orange zest plus 2 Tbsp. fresh juice (from 1 orange), and more.
Yes, Blueberry-Ginger Jam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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