Blueberry and ginger jam - Le Coup de Grâce

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.


  • 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


  • 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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