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TEST KITCHEN APPROVED

Ginger Blueberry Jam

Name: Ginger Blueberry Jam
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 half-pints
Ingredients: 3 cups fresh blueberries; 4 cups sugar; 1 tablespoon pomegranate juice; 1-1/2 teaspoons lemon juice; 1 pouch (3 ounces) liquid fruit pectin; 2 tablespoons finely chopped crystallized ginger; 1/2 teaspoon ground ginger

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Process: 10 min.

By Taste Of Home Editorial Team

Recipe by Jill Drury, River Forest, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 15, 2023

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

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

TEST KITCHEN APPROVED

Ginger Blueberry Jam

2 Reviews Add your review

Yield:4 half-pints

Prep:25 min

Cook:10 min

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Ingredients

3 cups fresh blueberries
4 cups sugar
1 tablespoon pomegranate juice
1-1/2 teaspoons lemon juice
1 pouch (3 ounces) liquid fruit pectin
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground ginger

Text Ingredients

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Directions

1
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 minute.

2
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.