GINGER BLUEBERRY JAM
When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! -Jill Drury, River Forest, Illinois
Provided by Taste of Home
Time 35m
Yield 4 half-pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY GINGER JAM
Provided by Joan Nathan
Categories condiments, dips and spreads
Time 35m
Yield 2 cups
Number Of Ingredients 5
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-THYME JAM
Blueberry jam was the first thing I ever canned, and it remains a beloved preserve. This version includes some fresh thyme, a twist that works just as well on a cheese board as on a PB&J.
Provided by Marisa McClellan
Time 1h5m
Yield 24
Number Of Ingredients 5
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
- Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 41.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 39 g
BLUEBERRY GINGER JAM
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
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
BLUEBERRY GINGER JAM
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
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
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BLUEBERRY-GINGER JAM RECIPE | MYRECIPES
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Servings 10Total Time 24 hrs 45 mins
- 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.
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