Blueberry and ginger jam

Name: Blueberry and ginger jam
Prep time: 5 min
Cook time: 20 min
Yield: 4 cups
Cuisine: Québécoise
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 5 min
Cooking 20 min
Servings 4 cups
Freezing Absolutely

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.

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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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