Urban Preserving: Blueberry Ginger Jam

two pints blueberries

Already this summer, I’ve worked my way through nearly two flats of blueberries. I got my first flat from Beechwood Orchards and the second has been picked up piecemeal from various farmers’ markets and produce shops. I made a batch of slow cooker blueberry butter with some of the Beechwood blues and ate the rest. That second flat has gone into smoothies, baked goods and this small batch of blueberry ginger jam.

draining

In the past, I’ve stuck with the combination of blueberry, cinnamon and nutmeg. It’s how my mom makes jam and so it tastes like my childhood. However, I had a chunky knob of ginger in my fruit basket and a few hunks of candied ginger knocking around a jar, so I decided to go a different way.

just less than 3 cups mashed berries

I went with the two different styles of ginger because 1). I had them both kicking around and 2). I’ve found that when you use two different methods for infusing flavor, you get a deeper and stronger presence. I also like the surprise of having little bits of candied ginger spread throughout the jam.

plus one and quarter cups sugar

As you can see from the picture above, what I did was use the same measuring cup to portion out all the ingredients. When I make small batches of jam, I like to minimize the number of dishes I use so that the experience is as streamlined and easy as possible. After smashing the blueberries, I had just under three cups and so I measured a little less than one and half cups of sugar right on top of the berries.

adding ginger

After the sugar and blueberries were stirred together, I tossed in about three inches of chopped ginger into the mix. Now here’s where I say that you should deviate from my method and consider putting the ginger into a tea ball or tying it into a length of cheesecloth. I ended up fishing each little slice of ginger out of the jam as it cooked, which was fiddly business.

finished blueberry ginger jam

The finished jam is gently ginger-y with a nice, deep color and flavor. I’ve been eating it on toasted English muffins and I think it would be really good with a bit of cottage cheese.

Small Batch Blueberry Ginger Jam

Yield: 1 Pint

Ingredients

  • 3 cups smashed blueberries (approximately 2 pints blueberries)
  • 1 1/2 cups sugar
  • 3 inches ginger, sliced
  • 1 lemon, zested and juiced
  • 1/4 cup chopped candied ginger

Instructions

  1. Prepare a small canning pot and two half pint jars.
  2. Combine mashed blueberries, sugar and sliced ginger in a bowl or measuring cup. Let sit for at least an hour and up to 24 hours to give the ginger time to infuse its flavor into the fruit. If you’re going for a longer maceration time, pop the fruit into the fridge.
  3. When you’re ready to make the jam, pour the fruit into a medium pot. Bring to a boil and add the lemon zest and juice. Cook for 10-20 minutes (time depends on moisture level in fruit, humidity, power of stove, etc.) until jam approaches 220 degrees and appears to pass the plate test.
  4. When jam is finished cooking, remove pot from heat and stir in the candied ginger. Pour into prepared jars. Wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
  5. Check seals when cool and store unopened jars in a cool, dark place.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://foodinjars.com/2011/07/urban-preserving-blueberry-ginger-jam/

Related Posts:

, ,

70 Responses to Urban Preserving: Blueberry Ginger Jam

  1. 51
    Pat Brannon says:

    Can recipes such as this one be done with Splenda?

Trackbacks/Pingbacks

  1. Quickles are quick pickled red onions. And a giveaway for National Can It Forward Day. - July 22, 2011

    [...] Luvey’s Sweet Pickle Chips Lacto-fermented Half Sours Healthy Green Kitchen – kimchi Food in Jars – Blueberry Ginger Jam What Julia Ate – Apricot Blueberry Jam Glutton for Life – Elderflower [...]

  2. Crafting Photo Post | Wild Seed Come True - July 28, 2011

    [...] on Tuesday, I made three sweet preserves: Blueberry/Balsamic/Black Pepper Jam, a double batch of Blueberry/Ginger Jam, and Kiwi Preserves (no link, since it was actually ::gasp:: from a physical cookbook). I picked [...]

  3. Food notes: more foods I don’t like. « squishy.fishy - August 23, 2011

    [...] did I need candied ginger for in such a hurry?  Another food I don’t like of course:  blueberry ginger jam.  Those who know me will know of my long-standing dread of the blueberry.  It might be a similar [...]

  4. I’m so blue… | CanYouCanCan? - July 3, 2012

    [...] (almost like it’s a offical thing).  Ginerered Blueberry Jam lovingly calls my name (http://foodinjars.com.s164546.gridserver.com/arugulapesto/2011/07/urban-preserving-blueberry-ginger-jam/) …and without further ado…photos of the [...]

  5. Apricot Jams « Nosh Your Average Blog - August 17, 2012

    [...] from Food in Jars by Marisa [...]

  6. Blueberries in Syrup « Nosh Your Average Blog - August 21, 2012

    [...] from Food in Jars by Marisa [...]

  7. Blueberry Ginger Jam « Nosh Your Average Blog - August 23, 2012

    [...] had a knob of ginger laying around and decided to give Marisa McClellan’s Blueberry Ginger Jam a try – I am not [...]

  8. Preserving | Page St. Clair - January 13, 2013

    [...] a 4th burner or asparagus pot. It’s my new favorite kitchen gadget. My next attempt was blueberry ginger jam. It also came out well. I’m going to make this one again! Blueberry jam is my absolute [...]

  9. Bake or Break | Blueberry Jam-Cream Cheese Bars and a Haagen Dazs Moment for Me - July 31, 2013

    [...] Whether you are new to preserving or have been making jam for years, I highly recommend the recipe we used. It’s a small-batch recipe, and it doesn’t even require any pectin. Just blueberries, sugar, and lemon juice. We added a bit of fresh ginger, which I liked more than I would have thought. A variation of the recipe can be found at Food in Jars. [...]

  10. Blueberry Bonanza | Kale and Cookies - August 11, 2013

    […] As a highly social person, it seems a bit unusual, but I prefer to pick in solitude, with my dogs munching on nearby bushes as I lose myself in the collection of shiny jewels. Humming, in a fairly off key manner, I daydream about this year’s preservation techniques: fermented, canned in simple syrup, dried,  frozenand jam! […]

  11. Recipe tests: Blueberry ginger jam and chimichurri | Eat Well Live Well - August 15, 2013

    […] start with the sweet: this small-batch blueberry ginger jam recipe over at Food in Jars. I’ve made jam only once or twice before, with someone else, and this […]

Leave a Reply