BLUEBERRY ORANGE GINGER JAM

Blueberry Orange Ginger Jam image

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