This is the time of year when we want to save the last of the season’s freshest for the rest of the year. So, I picked up loads of the last of this season’s blueberries. I flash froze a bunch and then made this jam with the rest.

I doubled the recipe and made about 6 half pints of jam. I like to do small batch canning and freezing, so it isn’t overwhelming. But, you can make as much or as little as you like and then use your imagination for the many ways you and your family can enjoy it. Try these simple whole wheat biscuits or these easiest ever scones.

This is a simple jam with only 4 ingredients. It doesn’t get easier than that! But, who says easy can’t taste great.

Ginger Blueberry Jam

A four-ingredient, couldn't be easier, but oh, so delicious way to use the last of the season's blueberries and be able to enjoy them all year long.

Ingredients

6 cups blueberries, about 2 pounds
1 1/4 cup honey
Juice from 1/2 lemon, about 1 tablespoon
2-3 drops Ginger Essential Oil, I only use Young Living Essential Oils due to the high quality

Instructions

Wash and lay berries out to dry and remove all stems.
Place blueberries, honey, and lemon juice in a non-reactive pot.
Note: If using raw honey that has crystallized, it is best to also add 2 tablespoons of water.what are the ingredients for blueberry jam recipe
Place the pot on a medium-high heat and bring to a boil, stirring a few times.
Reduce to a low boil or light bubbly and stir every few minutes for about 40 minutes.
Using a potato smasher, smash the blueberries and allow to cook a bit more until the mixture reduces and is a bit thinner.
Take off the burner and allow to cool.
Once just warm, add 2-3 drops of Ginger Essential Oil. how to make blueberry jam
Once mixed, fill the jars leaving 1/4 inch room at the top for freezing.
Allow to cool all the way, put the lids on, and place in the freezer.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Now you can enjoy homemade Ginger Blueberry Jam all year long.

Dana Zucker

I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.