Blueberry Ginger Jam

Recipe from Todd Gray

Adapted by Joan Nathan

Blueberry Ginger Jam
Michael Temchine for The New York Times
Total Time
35 minutes
Rating
4(174)
Comments
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Ingredients

Yield:2 cups
  • 4cups blueberries
  • 1cup sugar
  • ½teaspoon peeled, finely grated fresh ginger
  • Finely grated zest of 1 lemon
  • 1tablespoon port wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

290 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 74 grams carbohydrates; 4 grams dietary fiber; 65 grams sugars; 1 gram protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, combine all ingredients.

  2. Step 2

    Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.

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Ratings

4 out of 5
174 user ratings
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Comments

betsy

I skipped the port, used 1/2 the sugar, and threw in a few raspberries. Delish!

LLDrummond

This is FABULOUS!! Seriously one of the best jams I've ever tasted. First time I doubled the amount of ginger and lemon zest, based on my taste tests. Second time I tripled the amount of ginger, squeezed in the juice from the zested lemon, and doubled the amount of port. SO GOOD!

Marinette

I am inexperienced in jam making, so probably simmered it a bit longer than I should have, making it more firm than I might have liked after it was chilled. Trust the 30 minute simmering time! Made exactly as directed, it is still delicious!

tabitha

I skipped the port and added lemon juice, then I used the jam in scones...mmmmmmm....

Joan Butler

Amazing jam. I have had little success with blueberry jam as it always turns out watery. I decided to try one more time and used this recipe and delighted with it. I followed the recipe and did cook it about 45 minutes.

C Greg

Great recipe. I doubled the ginger like everyone else, and added about a teaspoon of lemon juice.

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Credits

Adapted from Todd Gray, Equinox Restaurant, Washington

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