I got my hands on a crap-ton of blueberries. What does one do with a crap-ton of blueberries? Jam of course! Full disclosure I have never jammed before, with fruit or musical instruments for that matter. And, trust me you wouldn’t want me to jam with a musical instrument it’s better that I stick with fruit jamming.
Making homemade jam has been on my list for a long time and when I got my hands on 4 pounds of blueberries I immediately knew it was time to make jam. But, I didn’t want to make plain-o-blueberry jam. I tapped into my latest combo obsession of blueberries and ginger and decided to make a blueberry ginger jam.
I am completely obsessed with blueberry and ginger. It can all be traced back to the apple and blueberry slab pie with ginger crust I made a few weeks back. GREAT! Now I want to make an apple, blueberry and ginger spread! I may have created a monster. For right now though we are sticking with blueberries.
First, let me say that this is my first time canning EVER! I am in no way an expert. I am most definitely a novice. I am just sharing what I did with you.
Before even starting, make sure you are all set up. Ingredients ready and canning set up. Get two stock pots of water heated to 180 degrees. One pot will be for processing the other for sterilizing. Clean all tools, lids, and jars with hot soapy water. Place jars, lids and utensils in sterilizing pot simmer at 180 degrees, do not bring to a boil. Keep jars and lids in water until ready to use. Now you can prepare your jam.
To make jam you smash fruit, add pectin, boil, add sugar and boil. But for clearer instructions check out the recipe below.
When ready to start canning make sure you hands are super clean, lay a clean towel down on the counter and keep one in hand. Using sterilized tongs fish jars and lids out of the pot one at a time. Using sterilized ladle and a wide mouth funnel ladle hot jam into jars, leaving 1/4 inch head space. Wipe rim and threads of jar with a clean, damp cloth. Using tongs or lid wand, place lid and screw band on jar. Screw band down until resistance is just met.
Gently transfer jars to prepared boiling-water canner or stockpot with a pasta strainer. The water level must reach 1 to 2 inches over the jars. Cover and bring to a boil. When the water comes to a rolling boil start processing time.
When done processing turn off heat and let cool for 5 minutes. Remove from canner and set aside on a dry towel to cool for 12 to 24 hours. After they have cooled completely, check the lids for a seal by pressing on the center of each lid. If the center does not flex, remove the band and gently try to lift the lid. If the lid does not flex or lift, you have a good seal. Wipe clean, label and store in a cool, dry place.
To read up on more canning basics checkout my friend Rebecca of Foodie with Family’s post.
Then like magic you have a stockpile of tasty, sticky, sweet jam. If I am not careful, I may just sit with a jar and a spoon and go to town. Instead, I showed some restraint and baked a batch of my favorite scones (minus the ginger) and then proceeded to eat four scones smothered with jam.
Scones, jam, and a cup a tea is a great way to start the day. If you are smart, you will keep all the jam stashed away for yourself. If you are a better person than me this jam makes a great gift for friend and family.
This jam is great for scones, biscuits, English muffins or toast. It’s also great drizzled over ice cream on a tender slice of cake. OH! The lemon cake you should totally drizzle this over lemon cake! OMG! I think my head just exploded, and now I have to make a lemon cake.
Blueberry Ginger Jam
Ingredients
- 4 1/2 cups blueberries
- 6 tablespoons powder pectin
- 5 cups sugar
- 1 1/2 teaspoon grated ginger
- 2 vanilla beans
sounds so good! I have a question…… does the vanilla bean cook down to jam too? I have never cooked with vanilla beans so was just wondering?
Here it is just about time for Huckleberries ( similar to blueberry, but I think a little stronger flavour. I usually get several pounds free when we go to the bush and I thought I’d use this recipe to make jam this year.
Thank you for the pictures as you went along, so easy to follow.
Very interesting combination of blueberry, ginger, and vanilla. I can imagine this would be great in so many ways! Will be trying this soon…
I just finished making this…it is processing in the boiling bath as I type! I have totally scraped the leftovers off the pot and licked every last sticky drop off the spoon. This is so wonderfully delicious! I was looking for a blueberry jam recipe because our blueberry bushes have produced abundantly this summer. I don’t like plain ol’ blueberry jam, but with the addition of fresh ginger, WOWZA! I added a couple splashes bottled lemon juice to the mix as it was boiling…just because I love the flavor of blueberries and lemon together. I wound up with 8 half-pints. I made these to share with neighbors, but I don’t know…I truly don’t think I can! I may have to make a 2nd batch next blueberry batch I harvest. Thanks!
I have frozen “wild blueberries”. Could the jam be made with frozen bb? This would be my first time making jam – you have great how to instructions.
My mo uth started watering as soon as I saw the title of this recipe LOVE that ginger addition!
I LOVE making homemade jam. I love that you threw in a little ginger with those sweet summer blueberries.
Your photos are AMAZING! Love Blueberries with a passion – and this jam – now I have this urge to go berry picking here in PA and come home with my own plethora of blueberries! Great flavor combos
Holy WOW at the color of that JAM!! It is just beautiful!! wow!
Love the fresh ginger! Your photos are spectacular. Drooling!
I want this slathered on a bagel now!
I adore this recipe! Gorgeous pictures too!
oh, sooo pretty! Love the color theme and the lovely photos. this jam is fabulous!!!
These photos are gorgeous! I love that little blue colander. This jam is lovely!
Oh, man! I bet this is delicious! Love the idea of the ginger in there.
This jam is sooo beautiful! I love the flavor combination here.
This jam looks amazing! I’ve never tried blubbery and ginger together, but it sounds perfect!
Love the ginger addition…can I just eat this with a spoon?!
I have also never fruit-jammed so I’m glad you provided some great tips for beginners! And also, I love the addition of ginger here! Totally kicks it up!
I’ve never thought to add ginger to a blueberry jam – sounds fantastic!
I need this jam in my life! I have been looking for a good blueberry jam recipe and I think I have found it! I have never canned before either! It’s still scary to me lol And your photos are gorgeous!
How gorgeous is this jam?
The ginger with the blueberries sounds like a great idea!