This vibrant jam recipe is the perfect way to preserve a bounty of summer blueberries and enjoy long after their season is over. The fresh ginger adds a delightful pop of flavor, but isn’t overpowering. Serve your homemade blueberry jam on a hearty slab of toast, spooned over warm biscuits or pancakes, or alongside a wheel of Brie.
4 pints fresh blueberries
6 cups granulated sugar
2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
2 teaspoons orange zest plus 2 Tbsp. fresh juice (from 1 orange)
1 tablespoon grated fresh ginger
2 (3-oz.) pkg. liquid pectin
10 (1/2-pt.) hot, sterilized canning jars
How to Make It
Process blueberries in a food processor until smooth, about 2 minutes. Transfer blueberries to a stockpot; stir in sugar, lemon zest, lemon juice, orange zest, orange juice, and grated ginger. Bring mixture to a full rolling boil over medium-high, stirring constantly, and boil 2 minutes. Remove from heat, and stir in liquid pectin. Return to a rolling boil over medium-high; boil, stirring constantly, 1 minute.
Remove from heat, let stand 5 minutes, and skim off any foam. Ladle mixture into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 10 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.