Blueberry Orange Ginger Jam

• 8 cups fresh blueberries
• 4 1/2 cups granulated sugar
• 1 (1 3/4 ounce) package low-sugar dry pectin, such as Sure Jell
• 1 large orange, juice and zest of
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon ground ginger
• 1/2 teaspoon unsalted butter

1. If canning the jam, prepare your canning jars and lids.
2. Pulse blueberries in blender or food processor until coarsely crushed. Work in batches if necessary. You should have about 6 cups.
3. Place 4 1/4 cup sugar in a large bowl. In a second bowl, combine pectin with remaining sugar.
4. Grate orange zest and reserve. Squeeze orange into a measuring cup; add water to bring up to 1/2 cup.
5. Combine blueberries, orange juice and zest, grated ginger, ground ginger and sugar-pectin mixture in a heavy pot. Bring to a boil over high heat, stirring constantly.
6. Dump in remaining sugar all at once. Add butter and stir well. Bring back to a boil, then cook 1 minute. Remove from heat and skim off any foam on the surface.
7. Ladle jam into sterilized jars. Apply lids and process for 10 minutes. Let stand on counter at least 6 hours or overnight. (If not processed, allow to cool on counter then refrigerate and use within 3-4 weeks.).

fresh blueberries, sugar, sugar, orange, ginger, ground ginger, unsalted butter

Taken from www.food.com/recipe/blueberry-orange-ginger-jam-459945 (may not work)