Blueberry Orange Ginger Jam.

Ingredients
8 cups fresh blueberries
4 1/2 cups jam sugar
Grated zest and juice of one large orange
1 tablespoon freshly grated ginger
1/4 teaspoon ground ginger
1/2 teaspoon unsalted butter
Directions
- Working in batches if necessary, pulse blueberries in blender until coarsely crushed.
You should have about 6 cups.

- Measure 4 1/4 cups of sugar in one bowl.
In another bowl- remaining 1/4 cup sugar.

- Zest and juice orange.
You should have 1/2 cup juice.
If you don't, make up the difference with water.

- Combine blueberries, orange zest and juice, granted ginger, and ground ginger in large, heavy saucepan or stockpot.
Stir in jam sugar.
Bring to a boil over high heat, stirring constantly.

- Add remaining sugar all at once.
Stir in butter and return to a full rolling boil.
Boil for one minute.
Remove jam from heat and skim off any foam from surface.

- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
Place jars on rack in pot and cover completely with water.
Cover pot and bring to a boil over high heat.
Boil for 10 minutes.
Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

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- Blueberry Jam with Brown Sugar:
Ingredients:
500g blueberries
1/3 cup brown sugar, light, packed
2 TBS lemon juice
Cook until jam thickens, about 20 minutes.
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