Best Blueberry Orange Ginger Jam Recipes

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BLUEBERRY ORANGE GINGER JAM



Blueberry Orange Ginger Jam image

This jam combines beautifully fresh blueberries with orange juice and a double dose of ginger (powdered and grated fresh). It's not terribly sweet, which makes it perfect to serve with sweeter breakfast pastries. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/muVwxz

Provided by DrGaellon

Categories     Berries

Time 40m

Yield 8 one-cup jars, 64 serving(s)

Number Of Ingredients 7

8 cups fresh blueberries
4 1/2 cups granulated sugar
1 (1 3/4 ounce) package low-sugar dry pectin, such as Sure Jell
1 large orange, juice and zest of
1 tablespoon freshly grated ginger
1/4 teaspoon ground ginger
1/2 teaspoon unsalted butter

Steps:

  • If canning the jam, prepare your canning jars and lids.
  • Pulse blueberries in blender or food processor until coarsely crushed. Work in batches if necessary. You should have about 6 cups.
  • Place 4 1/4 cup sugar in a large bowl. In a second bowl, combine pectin with remaining sugar.
  • Grate orange zest and reserve. Squeeze orange into a measuring cup; add water to bring up to 1/2 cup.
  • 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.
  • 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.
  • 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.).

Nutrition Facts : Calories 69.6, Fat 0.1, Cholesterol 0.1, Sodium 2, Carbohydrate 17.9, Fiber 0.6, Sugar 15.9, Protein 0.2

BLUEBERRY GINGER JAM



Blueberry Ginger Jam image

Provided by Joan Nathan

Categories     condiments, dips and spreads

Time 35m

Yield 2 cups

Number Of Ingredients 5

4 cups blueberries
1 cup sugar
1/2 teaspoon peeled, finely grated fresh ginger
Finely grated zest of 1 lemon
1 tablespoon port wine

Steps:

  • In a medium saucepan, combine all ingredients.
  • Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 65 grams

BLUEBERRY GINGER JAM



Blueberry Ginger Jam image

Low sugar recipe kicked up with ginger made in Ball Jam & Jelly maker so easy!. I didn't crush the berries many did burst on its own. I wanted whole berries in the jam. A soft jell so easily used as a spread for over ice cream or pancakes. want on savory try topping grilled pork with the blueberry jam. Add to a fruity vinegar and extra virgin olive oil for a salad fruity dressing.

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 5-6 pints

Number Of Ingredients 7

3 tablespoons low sugar pectin (Ball real Fruit)
2 lbs blueberries, rinsed and stems removed
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/3 cup diced crystallized ginger
2 cups sugar
1 teaspoon butter

Steps:

  • Place pectin on the bottom of the jam and jelly maker.
  • Top with fruit, butter, lemon juice, and ginger.
  • Set for jam press enter and and 3 more minutes.
  • Wait 4 minutes and when beeps add the sugar.
  • Place lid on.
  • When done press cancel and unplug appliance.
  • Preserve water canning method.
  • Fill Sterilized jars leaving 1/4 inch headspace.
  • Wipe rims and place lids and rings.
  • Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
  • Place at room temperature for 12 - 24 hours.
  • Check lids, label, will store for up to 1 years.
  • Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.

Nutrition Facts : Calories 363.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 2, Sodium 141.5, Carbohydrate 92.7, Fiber 1.5, Sugar 83, Protein 0.3

BLUEBERRY-SAGE-GINGER JAM



Blueberry-Sage-Ginger Jam image

This blueberry jam is flavored with fresh sage and freshly grated ginger. In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh.

Provided by Thorsten

Categories     Breakfast

Time 2h40m

Yield 4 glasses (400 ml)

Number Of Ingredients 5

1 1/2 kg blueberries
500 g super gelling sugar (Dr. Oetker Super Gelling Sugar 3-1)
35 sage leaves (see note)
2 1/2 teaspoons gingerroot, freshly grated
4 tablespoons lime juice

Steps:

  • In a large bowl mix blueberries and "Dr. Oetker's Super Gelling Sugar 3:1".
  • Add 2 tablespoons of lime juice and the freshly grated ginger. Prick the berries with a fork, but don't mash them.
  • Let stand this mixture for 2 hours, mixing from time to time and pricking more berries if needed. The sugar will not dissolved completely during that time, but there should be some fluid.
  • Add the fresh sage leaves and transfer to a suited pot and bring to a boil over medium high heat stirring all the time.
  • Let cook for 4 minutes, stirring constantly. Then remove from heat and remove sage leaves.
  • Add 2 tablespoons of lime juice. If you want you can mash now the berries as you would like them in your jam.
  • Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
  • NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
  • NOTE on sage leaves: I use fresh sprigs of sage, which make about 35 leaves. I bind the sprigs together, so that they can easily be removed. Or bead the leaves on a suited twine.

Nutrition Facts : Calories 218.6, Fat 1.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 55.9, Fiber 9.1, Sugar 37.6, Protein 2.9

BLUEBERRY GINGER JAM



Blueberry Ginger Jam image

From The New York Times, adapted from Todd Gray, Equinox Restaurant, Washington. Can be used with Recipe #403286.

Provided by Ann Marie F

Categories     Berries

Time 35m

Yield 2 cups

Number Of Ingredients 5

4 cups blueberries
1 cup sugar
1/2 teaspoon peeled finely grated fresh ginger
zest from 1 lemon, finely grated
1 tablespoon port wine

Steps:

  • In a medium saucepan, combine all ingredients.
  • Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes.
  • May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
  • Yield: 2 cups.

Nutrition Facts : Calories 564.5, Fat 1, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 143.1, Fiber 7, Sugar 129.4, Protein 2.2

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