Blueberry Ginger Jam

Photo by Chantal D.
Adapted from texanerin.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups jam

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from texanerin.com

Ingredients

  • 4 cups 4

    cups (600 grams) blueberries

  • 3 tablespoons 3

    tablespoons (60 grams) honey (for a vegan version, use agave)

  • 3 tablespoons 3

    tablespoons peeled and grated ginger, packed

  • 2 tablespoons 2

    tablespoons lemon juice

Directions

1. Place the blueberries in a medium or large pot and smush the berries with the bottom of a glass. Add the honey, grated ginger, and lemon juice and heat over medium high heat. 2. Boil, stirring every now and then, until the mixture thickens to your liking. This took 40 minutes for me. 3. To test, put some of the jam on a spoon and then put the spoon on a plate and put the plate in the freezer. Let it sit there for five minutes and then take out. If the jam doesn’t fall easily off the spoon when you turn it to the side, it’s ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again. 4. Let the jam cool and then pour into jars, cover, and store in the fridge and for up 1 week or freeze for up to 3 months.

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