Prep 10 mins
Cook 2 hrs 30 mins
This blueberry jam is flavored with fresh sage and freshly grated ginger. In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh.
- 1 1⁄2 kg blueberries
- 500 g super gelling sugar (Dr. Oetker Super Gelling Sugar 3-1)
- 35 sage leaves (see note)
- 2 1⁄2 teaspoons gingerroot, freshly grated
- 4 tablespoons lime juice
- In a large bowl mix blueberries and "Dr. Oetker's Super Gelling Sugar 3:1".
- Add 2 tablespoons of lime juice and the freshly grated ginger. Prick the berries with a fork, but don't mash them.
- Let stand this mixture for 2 hours, mixing from time to time and pricking more berries if needed. The sugar will not dissolved completely during that time, but there should be some fluid.
- Add the fresh sage leaves and transfer to a suited pot and bring to a boil over medium high heat stirring all the time.
- Let cook for 4 minutes, stirring constantly. Then remove from heat and remove sage leaves.
- Add 2 tablespoons of lime juice. If you want you can mash now the berries as you would like them in your jam.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
- NOTE on sage leaves: I use fresh sprigs of sage, which make about 35 leaves. I bind the sprigs together, so that they can easily be removed. Or bead the leaves on a suited twine.