Each summer, when blueberries are in season, I wash and freeze a large baggie-full for use later in the year. Then, when I need a change from the usual winter produce, I head to the freezer for some berries. Last month, I used some of my stash to make blueberry chia muffins. This weekend, I went back to the freezer, and used some more berries to make blueberry ginger jam.
I'd never made jam before, but the recipe was simple: combine blueberries, grated ginger, port, sugar, and lemon zest in a saucepan; bring to a boil; and then simmer over medium-low heat for 30 minutes. That's it.
The original recipe called for four cups of blueberries. That would have finished off my stash, and so I made 1/4 batch. I omitted the port (although I think it would have been good) because I didn't have any on hand. Also, I used pineapple juice in place of the sugar. Towards the end of the cooking process, I deglazed the saucepan with a couple of tablespoons of hot water, so as not to miss out on any blueberry-ginger goodness.