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Ginger Blueberry Jam

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
  • Total Time
    Prep: 25 min. Process: 10 min.
  • Makes
    4 half-pints


  • 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


  • 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 full minute.
  • 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.
Nutrition Facts
2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 0 protein.

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  • Marcia G
    Sep 1, 2019

    I just finished making my 3rd batch of this yummy jam. I took some of the 1st batch to work and it was gone in minutes.

  • allybillhorn
    Jul 8, 2019

    I didn't have any fresh ginger on hand, but figured I'd give it a try anyway with just the dry ginger. Still really liked it! Have been enjoying it with a bit of butter on whole wheat toast. Yummy!