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.


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


  • 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


  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.

Related Posts:

, ,

81 Responses to Urban Preserving: Blueberry Ginger Jam

  1. 51
    Pat Brannon says:

    Can recipes such as this one be done with Splenda?

    • 51.1
      Marisa says:

      Unfortunately not. Splenda doesn’t have the same thickening or preservative abilities that sugar has.

    • 51.2
      elisssabeth says:

      You can use Splenda or cut down the sugar or use other sugar substitutes if you use Pomona’s Pectin.

  2. 52
    Karen says:

    Can I double this recipe?

  3. 53

    […] Breakfast Bars – Stetted Blueberry Ginger Jam – Food in Jars Blueberry Waffles – Stetted Lemon and Cornmeal Blueberry Muffins – […]

  4. 54

    […] Blueberry Ginger Jam (Mine was made using this recipe from the excellent “Food In […]

  5. 55
    Sarah V. says:

    Candied vs. Crystallized ginger – either okay?

    Also, any value, do you think, in making your own candied ginger, or store bought okay?

    PS I did my first canning this weekend (your honey rosemary cherries) and I am HOOKED!

  6. 56
    R. H. Grandma says:

    You didn’t mention using pectin, however I see your container of Ball pectin in the background. Can we use pectin vs. using a thermometer? LOVE the idea of ginger blueberry jam!
    Thank you!

    • 56.1
      Marisa says:

      I don’t use pectin with this recipe. You can give it a try, but because I didn’t test it that way, I can’t recommend how much to use. You’ll have to guess at it.

  7. 57
    Argo Naut Jason says:

    I made your recipe…but didn’t quite follow the directions. Before I perused the play-by-play before the ingredients list, I started with the ingredients thereafter followed it all the way. After the blueberries & (thinly) sliced ginger’d reach a rolling boil + passed the drip test, following the instructions I didn’t remove the sliced ginger from the smashed/boiled blueberries. Instead I’d already added the sugar + (my own customization here) about 1/16 teaspoon Nutmeg….so spoon the mixture into 2 1/2 pint ball jars leaving about 3/8″ headspace. In short, WOW. I mean HOLY WOW!!! I liked what I’d made so much I re-read the recipe – this time the whole way through. After that I realized one is supposed to remove the thinly sliced ginger completely. So OK, I goofed, but what a great, delicious goof, eh? But now I want to make more, therefore a question: THIS TIME instead of fresh ginger I want to use organic ginger powder…..as a substiute how much powder vs. fresh?

    • 57.1
      Marisa says:

      I’ve never swapped powdered ginger for fresh, so I can’t advise you on how to make that swap.

      • A. N. Jason says:

        Powdered (vs. fresh) Ginger update: I tried it & it was pretty good….well it least it didn’t turn the jam into an inedible cacaphony of distaste, if you know what I mean. Whereas I didn’t write down how much I used I sort of remember it being about 3 tablespoons of Organic Ginger Powder. Observed difference(s): the overall flavor was a warm, gingery feel but without the tang of fresh ginger. Still no guests complained.


  1. Blueberry White Chocolate Cookies | stetted - December 7, 2015

    […] Breakfast Bars – Stetted Blueberry Ginger Jam – Food in Jars Blueberry Waffles – Stetted Lemon and Cornmeal Blueberry Muffins – […]

  2. Blueberry & Ginger Wine Truffles | Brit In The South - May 3, 2016

    […] Blueberry Ginger Jam (Mine was made using this recipe from the excellent “Food In […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.