Candied Ginger, Vanilla-Blueberry Jam

I reached the zenith of my canning with this recipe. Local blueberries were on sale at our market and I couldn’t help myself, I had to buy some! Blueberries are my favorite. I could eat them everyday and still love them. Silly pig agrees with me, she loves them too. It was only natural I made jam with them.

Glorious blueberries. For cheap.

Glorious blueberries. For cheap.

I searched the internets for a suitable blueberry jam recipe. But I wanted something special. Something unusual. And I couldn’t find what I was looking for. So I had to mash-up a couple of recipes to create something that sounded  amazing to me. Enter candied ginger, vanilla-blueberry jam. I found a great recipe for blueberry jam over at Food in Jars (I love them, so much). But I wanted something more. I had some candied ginger in my pantry and some old vanilla beans I needed to use up, so I decided to combine them all, and I’m glad I did.

Candied ginger and vanilla beans. Heaven.

Candied ginger and vanilla beans. Heaven.

About 6 cups of smashed blueberries (this is around 8-9 cups of whole berries, it kinda depends on the size of your berries)
6 cups sugar
1 cup candied ginger, chopped fine
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
2 vanilla beans, the guts scraped out
two packets liquid pectin

Smash your blueberries.

Smashed berries with sugar. Brought to a boil.

Smashed berries with sugar. Brought to a boil.

Add to a large pot. Add sugar.  Bring to a boil and add cinnamon, nutmeg, vanilla guts, lemon juice and ginger and let jam continue to cook (simmer) for about fifteen minutes. Add pectin and bring to a rolling boil for a full five minutes.

Full, roiling boil.

Full, roiling boil.

Remove from from heat and fill sterilized jars. Leave 1/4 inch headspace. Adjust lids. Wipe rims and apply lids that have been cleaned and placed in a warm water bath. Screw on the bands and lower into the water.

My jam, ready for it's water-bath.

My jam, ready for it’s water-bath.

Process in a hot water bath for 10 minutes. Enjoy this yummyness on pankcakes, biscuits, toast  or, my favorite standby, over cream cheese with crackers!

The finished product. It's good. I'm not going to lie to you. It has a very complex flavor that I really enjoyed.

The finished product. It’s good. I’m not going to lie to you. It has a very complex flavor that I really enjoyed.


Filed under Ag, agriculture, arts & crafts, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

10 Responses to Candied Ginger, Vanilla-Blueberry Jam

  1. You’re may have to change the name of this site to “The Beef Jar… and everything else that’s can be put in jars!” ?:OP

  2. Yep I know where I am going when the apocalypse hits!

  3. This is now on my to-do list. Although liquid pectin and I do not get along– it never sets up for me. But the candied ginger/vanilla combo sounds amazing.

  4. You are my cooking hero. Blueberries, vanilla, ginger. You. Are. A. Rockstar.

  5. Catalina cowgirl

    Sounds very yummy. Rhubarb likes to pair up with ginger also.

  6. Pingback: Simple… Blueberry Jam! | MKG- Memories-Keepsakes-Gifts

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