Blueberry and ginger jam

Preparation : 5 min Cooking : 20 min Difficulty : easy 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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