Blueberry Orange Ginger Jam Recipes

BLUEBERRY GINGER JAM

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.

BLUEBERRY ORANGE GINGER JAM

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.).

GINGER BLUEBERRY JAM

Steps:

• In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. , Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.

BLUEBERRY-SAGE-GINGER JAM

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.

ORANGE BLUEBERRY FREEZER JAM

Steps:

• Rinse four clean 1-cup plastic containers with lids with boiling water. Dry thoroughly., Preheat oven to 250°. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from orange. Peel and chop orange., In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add pectin; stir constantly for 3 minutes to evenly distribute pectin. , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

BLUEBERRY JAM

Steps:

• Place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jam.
• In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and salt. Let stand until the berries start rendering their juice, about 15 minutes.
• Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Follow the procedure for Raspberry Jam (page 289), including bringing the blueberry mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. When the jam reaches the jelling point (220°F), add the candied ginger and stir to combine. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.