Blueberry Ginger Jam Recipe
This year has been gangbusters for fruit in our garden. Especially those blueberry bushes! The last 2 years were a total bust between the drought, neglecting to prune, and a hole-y bird net that we had to stop using because our cat discovered it was the perfect bird trap (please forgive me, oh Father! I did not mean for those innocent birds to die!). But we've finally rounded the corner and our blueberry bushes are on the up and up. I made a double batch of this blueberry ginger jam, froze 3 gallons, made 2 big honkin' blueberry crisps, and ate many, many, many handfuls of delicious, plump little berries. And still, they are not gone! But alas blueberry season is nearly finished. Jam 'em while you can!
Do you know about Pomona's Universal Pectin? If you ask me, there is really no reason to ever use any other pectin, ever again. And no, this isn't a sponsored post. Pomona's works differently from other pectins. Its capacity to gel is not determined by sugar content. I feel so free! You can sweeten your jams with anything sweet in just about any amount. And for those of you pectin nay-sayers, Pomona's is made from citrus rinds, no funny stuff. And if that wasn't enough, the company is based right here in Greenfield, Mass. It's a little harder to find than other pectins, but it's worth the search!
blueberry ginger jam
Yield: 6 - 7 cups
4 c. blueberries, mashed or chopped in food processor
1" segment of ginger root, grated
¼ c lemon juice
¾c - 2 c sugar OR ½ c - 1 c maple syrup
2 tsp Pomona's pectin
2 tsp calcium water (comes with Pomona's pectin)
1. Make calcium water by mixing contents of the calcium powder packet (inside Pomona's pectin box) with ½ c water. Shake well.
2. Combine blueberries, ginger, lemon juice and calcium water in a large saucepan and bring to a full boil.
3. Meanwhile, mix together sugar or maple syrup and pectin in a separate bowl. (Not sure how much sugar to use? Start with ¾ c sugar OR ½ c maple syrup. You can taste it before canning and add more if it isn't sweet enough. Make note: jams with low sugar content don't last as long once opened.)
4. With fruit at a full boil, slowly add sugar-pectin mixture while stirring. Stir constantly for 1-2 min.
For refrigerator jam, simply fill jam jars and refrigerate. Use within 1 month.
To can: Fill sterilized jars (boiled 5 min.) to ¼" from top. Wipe rims clean. Boil new canning lids for 30 sec and place on jars. Screw on bands. Boil 10 min. Remove jars from water. Once cooled, seals should be set: check to make sure lids are sucked down taught. If any jars don't seal properly, they should be refrigerated and consumed first. Use within 1 year.
