Blueberry Sage Ginger Jam
Created by Thorsten on July 26, 2014
- Servings: 1
- Prep Time: 1h
- Cook Time: 4m
- Recipe #13370
Ingredients
- 1 kg fresh blueberries (washed and cleaned)
- 500 grams gelling sugar (Dr Oetker's Extra Gelling Sugar 2:1)
- 2 sage sprigs (or to taste
- 1/2 teaspoon fresh ginger, grated (freshly grated)
- 2 tablespoons lemon juice
How to Make
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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).
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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.
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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.
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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)
Nutritional Facts
- 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