Making jam is really a cathartic experience for me.
Making jam is the ultimately domestic cooking experience along with baking bread. Lucky that the two go perfectly together. Lately I've made my jams instead of buying them at the store. While I haven't gotten to a large enough quantity for canning and storing them in my pantry, I'm heading in my direction. Recently my best friend started canning large quantities of soups and other goodies. When it was time to put together Christmas goody bags, she said it was like shopping in your own pantry: easy and stress free.
I've continued to gain strength from my recent bout with the flu and yesterday I decided as I was making dinner, that I was cook some new jam. There were frozen blueberries and fresh ginger and a new jam was born. This recipe is a skillet recipe. Just add all the ingredients in a skillet and put in a jar. No need to seal it off as it makes enough for one jar which is perfect for the Peanut Butter & Jelly sandwiches we'll have in the next month along with a few smears on toast for breakfast.
A comforting way to regroup after the holidays. Now it's time for me to make plans for canning this beautiful jam. I can wait to see my pantry full of jam.
Blueberry Ginger Jam
2 bags of 16 oz frozen blueberries
2 cups sugar
6 oz freshly squeezed lemon juice
1 tbsp grated ginger
Combine the blueberries and sugar together and add the juice and ginger. Bring to a boil on medium high and let reduce down for about 20 minutes. Test to see if the jam is ready. Let cool and then put in a jar with a lid and put in the refrigerator for up to a month.