Blueberry Ginger Jam
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups blueberries
- 1cup sugar
- ½teaspoon peeled, finely grated fresh ginger
- Finely grated zest of 1 lemon
- 1tablespoon port wine
Nutritional analysis per serving (4 servings)
290 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 74 grams carbohydrates; 4 grams dietary fiber; 65 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine all ingredients.
- Step 2
Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
Private Notes
Comments
I skipped the port, used 1/2 the sugar, and threw in a few raspberries. Delish!
This is FABULOUS!! Seriously one of the best jams I've ever tasted. First time I doubled the amount of ginger and lemon zest, based on my taste tests. Second time I tripled the amount of ginger, squeezed in the juice from the zested lemon, and doubled the amount of port. SO GOOD!
I am inexperienced in jam making, so probably simmered it a bit longer than I should have, making it more firm than I might have liked after it was chilled. Trust the 30 minute simmering time! Made exactly as directed, it is still delicious!
Amazing jam. I have had little success with blueberry jam as it always turns out watery. I decided to try one more time and used this recipe and delighted with it. I followed the recipe and did cook it about 45 minutes.
Great recipe. I doubled the ginger like everyone else, and added about a teaspoon of lemon juice.
Anyone know if frozen blueberries can be used?