Thursday, July 15, 2010

Blueberry Ginger Jam {recipe & printable}

Blueberry picking ends this weekend so we made it out one last time.  All in all we have gone through 46 pounds of deliciousness from here.  I made muffins, pie, froze a few quarts, but mostly we gobbled them up.  I also made three batches of our favorite jam.  
You know how things that are blueberry can be kind of too sweet?  Well not this jam.  Especially if you reduce the sugar like I do. 
{I kind of have issues with how much sugar is in jam.} 
The ginger keeps it fresh and not too sticky sweet.  LOVE IT.  So go get some fresh blueberries cuz we are going to make jam!

from the BHG cookbook.  You know, the one with the checks. 

3 cups of blueberries
4 cups of sugar*
2   Tbs. finely chopped crystallized ginger
1 Tbs. lemon juice
1/2 tsp ground ginger
1 pouch liquid pectin (3 oz)

First wash your berries and place in a large saucepan.  I make sure and put all the not so ripe ones in.  They are the ones that are a little red and pass by when you are just eating them.  Then coursely mash them up.  I found that just squishing them with my fingers works the best.  
Next add your sugar.  This is where the * comes in.  One of the first rules of jam is don't reduce the sugar that the recipe calls for.  BUT I can't imagine why there needs to be more sugar than berries.  I use 3 cups of sugar {which is still a lot  I know} and it turns out really good.  I would imagine that it sets up a bit more with 4 cups of sugar but we aren't picky.   
Stir constantly over medium heat until thick and bubbly.  Then cook it a minute or two more.  Remove from heat and add in the ginger and lemon juice.  If you can, buy the crystallized ginger from a bulk section.  It is WAY cheaper. 
Let sit for 10 minutes.  Or until you remember that your jam is sitting there waiting to be finished.  Then stir in the liquid pectin.  Ladle into jars and let stand on the counter for 24 hours.  Then you can freeze it, eat it, whatever your little heart wants!

If you want to give it away I have my very first printable for you!
{click HERE to download}
I made some lid labels with photoshop to make it a little bit cuter when you give such delicious jam to your neighbor.  I used my big shot to cut out the circles, but you can either freehand it or use a 2 inch punch for a regular mouth lid (I think) to cut them out.  Just glue on the lid and tie with a ribbon{optional of course!}


  1. That sounds so yummy. I may be headed back out to the farm!

  2. 46 POUNDS???!!! holy cow jenn, i think i know why the blueberry business is thriving! :) weird tho...i just checked my doorstep, no jam. and i hear you on overdoing it with the sugar...takes away from the flavor of the berries in your jam.

  3. only 46 lbs? its not like the blueberry farm guys recognize us or anything.

  4. AnonymousJuly 26, 2010

    I just have a quick question for clarification- how much of the crystallized ginger do you use? It is different from ground ginger. Or do you you use both? I can't wait to try this recipe out!! Thank you!

  5. @Anonomous
    Crystallized ginger is different than ground ginger. It is chunks of ginger that are basically coated in sugar. I usually chop it up a bit more. For this recipe use 2 Tbs crystallized ginger and 1/2 tsp ground ginger{the powdered stuff}. Hope you like it!

  6. That sounds awesome, I've never heard of blueberry jam! I think I'm going to have to make some! I'm putting a link to this recipe in a post on on August 19th. Feel free to grab our "I was featured" button!

  7. oh, and the free printable is adorable, thanks for sharing!!

  8. I love your labels! I'd also really love it if you would share a photo on my blog...I have a contest going for those who post a photo of their own canning labels to inspire other crafty chefs. Glad to find you!!

  9. For clarification, is this a freezer jam? In order for it to be shelf-stable, you would need to sterilize jars and then hot water bath once canned...


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