Fig Jam
Martha Rose Shulman
515 ratings with an average rating of 4 out of 5 stars
515
30 minutes, plus several hours of chilling
Blueberry Ginger Jam
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 cups
- 4cups blueberries
- 1cup sugar
- ½teaspoon peeled, finely grated fresh ginger
- Finely grated zest of 1 lemon
- 1tablespoon port wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
290 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 74 grams carbohydrates; 4 grams dietary fiber; 65 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium saucepan, combine all ingredients.
- Step 2
Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
Private Notes
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Cooking Notes
betsy
I skipped the port, used 1/2 the sugar, and threw in a few raspberries. Delish!
LLDrummond
This is FABULOUS!! Seriously one of the best jams I've ever tasted. First time I doubled the amount of ginger and lemon zest, based on my taste tests. Second time I tripled the amount of ginger, squeezed in the juice from the zested lemon, and doubled the amount of port. SO GOOD!
Marinette
I am inexperienced in jam making, so probably simmered it a bit longer than I should have, making it more firm than I might have liked after it was chilled. Trust the 30 minute simmering time! Made exactly as directed, it is still delicious!
EFH
Loved this recipe! I made as directed aside from adding the port. It has the perfect amount of ginger and elevates it from regular old blueberry jam to something special. 30 minutes over a slow simmer is perfect. It really thickens as it cools. I canned these in a water bath for ten minutes.
Walter
I forgot the port but I doubt that it is necessary. This is one delicious spread and especially good for those of us in the Northern tier where blueberries abound. I think BKW is right. On cornbread? Oh, yeah!
C Greg
Great recipe. I doubled the ginger like everyone else, and added about a teaspoon of lemon juice.
Jenn
Anyone know if frozen blueberries can be used?
Jo Overholt
I used 5 cups wild AK blueberries, 1/2 cup honey, zest of a lime, plus the juice & 1 t grated ginger. It’s delicious, but it could be a little thicker. Made 2 8oz jars, plus a little extra.
Sh8019
So very good! I will be making this again. I did add a squirt of lemon juice and half a grated Granny Smith apple.
dina
This is delicious. For me it was too sweet so I added two more cups of blueberries, doubled the ginger and added some lemon juice. I will halve the sugar next time
Rae
This is FABULOUS!! Seriously one of the best jams I've ever tasted. First time I doubled the amount of ginger and lemon zest, based on my taste tests. Second time I tripled the amount of ginger, squeezed in the juice from the zested lemon, and doubled the amount of port. SO GOOD!
Margot Avery
Is there not supposed to be water in this? What exactly comes to a boil?
LLDrummond
This is FABULOUS!! Seriously one of the best jams I've ever tasted. First time I doubled the amount of ginger and lemon zest, based on my taste tests. Second time I tripled the amount of ginger, squeezed in the juice from the zested lemon, and doubled the amount of port. SO GOOD!
EFH
Loved this recipe! I made as directed aside from adding the port. It has the perfect amount of ginger and elevates it from regular old blueberry jam to something special. 30 minutes over a slow simmer is perfect. It really thickens as it cools. I canned these in a water bath for ten minutes.
Anne-Marie
I think this is more than just a jam. You can use it for a tart, to liven up plain yogurt, ice cream and last but not least toast! I did not use an Porto.
Daisy
Has anyone canned this?
Marinette
I'm inexperienced in jam-making, so probably simmered it a bit longer than I should have, so that when it was chilled, it was more firm than I would have liked. Trust the 30-minute summiting time, even if it still looks soupy! Made it exactly as directed, delicious!
Marinette
I am inexperienced in jam making, so probably simmered it a bit longer than I should have, making it more firm than I might have liked after it was chilled. Trust the 30 minute simmering time! Made exactly as directed, it is still delicious!
Greenista
This jam turned out absolutely delicious. I added the juice of 1 lemon and removed the port wine from the recipe. Great results!
DMC
Awesome in homemade yogurt, especially after doubling or tripling the ginger.
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