Blueberry Ginger Jam

Blueberry Ginger Jam -
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.

Blueberry Ginger Jam -
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.

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.

Blueberry Ginger Jam -
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 stockpots 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 basically, smash, add pectin, boil, add sugar and boil. But for clearer instructions checkout 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 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.

Blueberry Ginger Jam -
Gently transfer jars to prepared boiling-water canner or stockpot with 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 of 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 band and gently try to lift lid. If the lid does not flex or lift you have a good seal. Wipe clean, label and store in a dry cool place.

To read up on more canning basics checkout my friend Rebecca of Foodie with Family’s post.

Blueberry Ginger Jam -
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 4 scones smothered with jam.

Blueberry Ginger 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 then 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! Lemon cake you should totally drizzle this over lemon cake! OMG! I think my head just exploded and now I have to make lemon cake.

Blueberry Ginger Jam
Serves: 6½ pint jars
  • 4½ cups blueberries
  • 6 tablespoons powder pectin
  • 5 cups sugar
  • 1½ teaspoon grated ginger
  • 2 vanilla beans
  1. Using a potato masher or pastry cutter, crush blueberries in a large bowl. Combine crushed berries with pectin in a large sauce pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated ginger, caviar from vanilla bean and vanilla bean skins. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into jars, leaving ¼ inch of headspace. Cover with two-piece caps. Process 15 minutes in a boiling-water canner or stock pot.


  1. Pat says

    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.

  2. Lynne says

    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!

  3. Candace Weyouth says

    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.

  4. says

    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!

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