blueberry, lemon & ginger jam
Today I woke up pretty early after a lousy sleep (managed to sneak some awesome dreams in) and took off to hang out with and look after my niece for half the day. She is one of the best human beings I’ve ever met. Today we painted, read, played ball, ate cookies, drove imaginary cars to imaginary places, went shopping, made a collage, laughed a hell of a lot, watched a movie, played trains… you get the picture. I didn’t realise so much awesomeness could be packed into one day. I came home and pottered around, cooking and reading. Pretty perfect day, really.
I thought I’d try my hand at another jam this evening. I love how the blueberries retain their shape in this and I think it would be great on toast and in muffins alike. I like my jam just slightly runny. I would probably add a little more ginger next time but leave the recipe as is, if you want the flavour to be remain subtle. I changed the original recipe slightly by using raw low gi sugar instead of white sugar. This recipe makes 4 x 250ml jars.
1kg frozen blueberries
2 cups low gi raw sugar
170ml freshly squeezed lemon juice
1 tbs freshly grated ginger
In a large mixing bowl, combine the sugar and berries. Add the lemon juice and ginger and stir well.
Transfer to a pan and bring to a boil on medium high. Reduce for 20-30 minutes.
To test if jam is ready, grab a cold plate, drop a teaspoon of jam on it, place in freezer and wait one minute. Remove plate from the freezer and drag your finger through the jam. If it gets wrinkly, it’s ready to bottle.
Let cool, bottle and store in the fridge. Will hold for a month.