Blueberry Ginger Jam

• 3 tablespoons low sugar pectin (Ball real Fruit)
• 2 lbs blueberries, rinsed and stems removed
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt
• 1/3 cup diced crystallized ginger
• 2 cups sugar
• 1 teaspoon butter

1. Place pectin on the bottom of the jam and jelly maker.
2. Top with fruit, butter, lemon juice, and ginger.
3. Set for jam press enter and and 3 more minutes.
4. Wait 4 minutes and when beeps add the sugar.
5. Place lid on.
6. When done press cancel and unplug appliance.
7. Preserve water canning method.
8. Fill Sterilized jars leaving 1/4 inch headspace.
9. Wipe rims and place lids and rings.
10. Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
11. Place at room temperature for 12 - 24 hours.
12. Check lids, label, will store for up to 1 years.
13. Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.

low sugar, blueberries, lemon juice, salt, ginger, sugar, butter

Taken from www.food.com/recipe/blueberry-ginger-jam-527611 (may not work)