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Ingredients
- 4 cups blueberries
- 1 (1 3/4-oz) package powdered low-sugar fruit pectin
- 1 3/4 cups sugar
- Zest and juice of 1 lemon
- 1 tablespoon grated peeled fresh ginger
Method
- Prepare four (1/2-pint) jars with lids and bands according to manufacturer's directions.
- Coarsely mash the blueberries with a vegetable masher in a large saucepan. Stir in the pectin and 1/4 cup sugar and bring to a boil. Stir in the remaining sugar, lemon zest, lemon juice, and ginger until blended. Return the mixture to a rolling boil and cook, stirring constantly, for 1 minute. Remove from the heat; skim off any foam and cool to room temperature.
- Spoon the jam into the prepared jars to within 1/2-inch from the tops. Wipe the jars and rims clean and cover tightly with lids. Let stand at room temperature until set, about 24 hours. Chill up to 3 weeks or freeze in plastic containers for up to 1 year.
