Blueberry Orange Ginger Jam

1. 1

   If canning the jam, prepare your canning jars and lids.

2. 2

   Pulse blueberries in blender or food processor until coarsely crushed. Work in batches if necessary. You should have about 6 cups.

3. 3

   Place 4 1/4 cup sugar in a large bowl. In a second bowl, combine pectin with remaining sugar.

4. 4

   Grate orange zest and reserve. Squeeze orange into a measuring cup; add water to bring up to 1/2 cup.

5. 5

   Combine blueberries, orange juice and zest, grated ginger, ground ginger and sugar-pectin mixture in a heavy pot. Bring to a boil over high heat, stirring constantly.

6. 6

   Dump in remaining sugar all at once. Add butter and stir well. Bring back to a boil, then cook 1 minute. Remove from heat and skim off any foam on the surface.

7. 7

   Ladle jam into sterilized jars. Apply lids and process for 10 minutes. Let stand on counter at least 6 hours or overnight. (If not processed, allow to cool on counter then refrigerate and use within 3-4 weeks.).

* Per serving · 4 servings · Values may vary.

No additional tips available.