BLUEBERRY GINGER JAM

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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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