Blueberry Ginger Jam

Submitted by Ann Marie F

"From The New York Times, adapted from Todd Gray, Equinox Restaurant, Washington. Can be used with Recipe #403286."

 

• Ready In: 35mins
• Ingredients: 5
• Yields: 2 cups

ingredients

• 4 cups blueberries
• 1 cup sugar
• 1⁄2 teaspoon peeled finely grated fresh ginger
• zest from 1 lemon, finely grated
• 1 tablespoon port wine

directions

1. In a medium saucepan, combine all ingredients.
2. Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes.
3. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
4. Yield: 2 cups.