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1
Place a wire rack on a rimmed baking sheet.
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2
Place several small plates in the freezer to use later to test the consistency of the jam.
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3
In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and salt.
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4
Let stand until the berries start rendering their juice, about 15 minutes.
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5
Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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6
Remove the jars from the water and place upside down to drain on the prepared rack.
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7
Remove the lids from the water and dry with a clean towel.
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8
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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9
When they are cool enough to handle, dry them with a clean towel.
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10
Set aside.
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11
Follow the procedure for Raspberry Jam (page 289), including bringing the blueberry mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good.
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12
When the jam reaches the jelling point (220F), add the candied ginger and stir to combine.
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13
Store the unopened jars of jam at room temperature for up to 1 year.
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14
Once the jam is opened, store in the refrigerator for up to 1 month.
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15
For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom.
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16
Freeze for up to 1 year or refrigerate for up to 1 month.
