Violet Beauregard Jam (Blueberry Ginger)

I've mentioned on Twitter that I'm all amped up about this year's Alaska State Fair for some reason. I'm entering my son's artwork, some jams, and maybe a buttermilk pie of my own and I cannot wait.

Alternately, it's just about rhubarb season around here at the farmer's markets and I always seem to come home with armfuls of the stuff. Last summer I posted a recipe here for the Strawberry Rhubarb Jam, which I made again this morning. I love it.

I also stepped out a bit and tinkered with a Blueberry Ginger Jam that I'd like to enter at the fair. So far, I'm pretty impressed with it, but it's hard NOT to be impressed with syrupy, sweet goodness as soon as you're done boiling it. We'll see how it stacks up to a multi-grain English muffin in the morning, after a night in the ol' ice box to cool it's heels.

In the meantime, if you have access to fresh blueberries, give it a whirl.

Violet Beauregard Jam (Blueberry Ginger)

(I know, I know, but I couldn't help but sing the Oompa Loompa song and think of the girl with the gum addiction as I squeezed the hell outta these blueberries. Seems so fitting, doesn't it?!)

3 cups blueberries, rinsed and mashed roughly
3.5 cups of sugar
1 T lemon juice
2 T finely chopped crystallized ginger
1/2 tsp ground ginger
1-3 oz envelope fruit pectin


Combine berries, ginger, lemon juice, and pectin in large saucepan or dutch oven over medium-high heat. Bring to slow bubble. Add sugar, and return to rolling boil for 2 to 3 minutes, stirring constantly. Allow to cool at least 5 minutes before transferring to prepared jars. Enjoy!