Blueberry Jam

Name: Blueberry Jam
Yield: makes about 8 cups, eight 1/2-pint jars
Ingredients: 8 cups (4 pints) blueberries; 4 cups sugar; Juice of 1 lemon; Pinch of fine sea salt; 1 tablespoon finely chopped candied ginger

December 9, 2011

Blueberries bring to mind fingers stained purple-blue, fruity pies and cobblers, and warm, fresh-from-the-oven muffins. When buying blueberries, look for plump, firm, fresh berries that are a light, powdery, blue-gray. If refrigerated, fresh blueberries will keep for up to three weeks. When blueberries are in season, freeze them in a single layer on a rimmed baking sheet. Once they are frozen solid, transfer to a freezer-safe container. This is a basic formula for making jam. I’ve added a small amount of candied ginger at the end. The underlying ginger flavor is subtle, but it really complements the blueberry.

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