Ginger Blueberry Jam

• 3 cups fresh blueberries
• 4 cups sugar
• 1 tablespoon pomegranate juice
• 1-1/2 teaspoons lemon juice
• 1 pouch (3 ounces) liquid fruit pectin
• 2 tablespoons finely chopped crystallized ginger
• 1/2 teaspoon ground ginger

1. In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute.
2. Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.

fresh blueberries, sugar, pomegranate juice, lemon juice, liquid fruit pectin, ginger, ground ginger

Taken from www.tasteofhome.com/recipes/ginger-blueberry-jam/ (may not work)