Blueberry and ginger jam - Le Coup de Grâce
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    • Blueberry and ginger jam

    Preparation :5 min Cooking :20 min
    Difficulty :easy
    Servings :4 cups

    Do you have a ton of frozen blueberries? Do like me and cook this amazing blueberry and ginger jam ! The combination of taste is perfect. I use cornstarch to thicken the jam, but especially to avoid using too much sugar. It can be stored for about 2 weeks in the fridge.

    Ingredients

    • 4 cups blueberries, fresh or frozen
    • Scraped seeds of 1 vanilla bean
    • 2 tablespoons lemon juice
    • 2 tablespoons brown rum
    • 1 teaspoon finely grated fresh ginger
    • 3/4 cup white sugar
    • 1/4 cup brown sugar
    • 1 tablespoon cornstarch diluted in 2 tablespoons cold water

    Preparation

    • In a saucepan heated to medium heat, add all the ingredients (except the corn starch mix) and stir. Bring to a boil, reduce to low heat and simmer for 15 minutes, stirring.
    • Add the cornstarch and stir. Continue cooking for about 2 minutes or until mixture thickens. Remove from heat and let cool completely before putting in pots. Can be stored for 1 to 2 weeks in the fridge!
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    Blueberry and ginger jam

    • Preparation : 5 min
    • Cooking : 20 min
    • Servings : 4 cups

    Ingredients

    • 4 cups blueberries, fresh or frozen
    • Scraped seeds of 1 vanilla bean
    • 2 tablespoons lemon juice
    • 2 tablespoons brown rum
    • 1 teaspoon finely grated fresh ginger
    • 3/4 cup white sugar
    • 1/4 cup brown sugar
    • 1 tablespoon cornstarch diluted in 2 tablespoons cold water

    Preparation

    • In a saucepan heated to medium heat, add all the ingredients (except the corn starch mix) and stir. Bring to a boil, reduce to low heat and simmer for 15 minutes, stirring.
    • Add the cornstarch and stir. Continue cooking for about 2 minutes or until mixture thickens. Remove from heat and let cool completely before putting in pots. Can be stored for 1 to 2 weeks in the fridge!

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