Blueberry-Ginger Jam

• 4 pints fresh blueberries
• 6 cups granulated sugar
• 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
• 2 teaspoons orange zest plus 2 Tbsp. fresh juice (from 1 orange)
• 1 tablespoon grated fresh ginger
• 2 (3-oz.) pkg. liquid pectin
• 10 (1/2-pt.) hot, sterilized canning jars

1. Process blueberries in a food processor until smooth, about 2 minutes. Transfer blueberries to a stockpot; stir in sugar, lemon zest, lemon juice, orange zest, orange juice, and grated ginger. Bring mixture to a full rolling boil over medium-high, stirring constantly, and boil 2 minutes. Remove from heat, and stir in liquid pectin. Return to a rolling boil over medium-high; boil, stirring constantly, 1 minute.
2. Remove from heat, let stand 5 minutes, and skim off any foam. Ladle mixture into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 10 minutes.

blueberries, granulated sugar, lemon zest, orange zest, ginger, liquid pectin

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