Blueberry-Sage-Ginger Jam
Recipe: #13370
July 26, 2014
Categories: Blueberry, German, 5 Ingredients Or Less, Canning/Preserving, Gluten-Free Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar, Herbs, more
"A very fresh and summerly jam. The sage goes well together with the blueberries and the ginger add a splash or spicy freshness. This blueberry jam is flavored with fresh sage and freshly grated ginger. In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Extra Gelling Sugar 2:1" reduces the amount of needed sugar by half of the fruit weight. This makes the jam not too sweet and very fruity and fresh."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (675.5 g)
- Calories 2027.8
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 7.1 mg
- Total Carbohydrate - 524 g
- Dietary Fiber - 4.3 g
- Sugars - 514.4 g
- Protein - 1.4 g
- Calcium - 20.9 mg
- Iron - 0.8 mg
- Vitamin C - 28.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large suited pot add blueberries, lemon juice and gelling sugar. Mash the blueberries as you like (I like to have to have the blueberries coarsly mashed).
Step 2
Bring the mixture to a boil. Then add ginger and sage sprigs. Let boil for anoter 4 to 5 minutes, stirring constantly. Remove sage sprigs.
Step 3
Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on sage sprigs: I use fresh sprigs of sage, which make about 30 young leaves. I bind the sprigs together, so that they can easily be removed. Depending on how strong the flavor is, you may need less or more (to taste)
Tips
No special items needed.
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