Jam out with fresh blueberries and pears with featuring ginger and cardamom. You’ve never had a jam session like it.
Last week I shared a recipe for preserving those last summer peaches into a jam along with raspberry and lime. But I made another at the same exact time! Because the best jam sessions are done all at once.
I split a 5 lb. box of Michigan blueberries with my neighbor and the first thing I did with them is to make this jam, along with pears, ginger, and just the smallest hint of cardamom.
The flavor inspiration came from this crustless ginger blueberry pear pie I made a long time ago that was a huge hit, and one of my favorite recipes pear cardamom sauce. I forget how amazing good pears can be and I need to make a point to bake with them more often!
I thawed out some frozen sourdough English muffins on which to spread this tasty jam, but it would be good on just about anything on which you would normally spread jam. Other alternative ideas would be to add it to a cocktail or homemade salad dressing.
Or get really wild and make my blueberry cinnamon roll burgers. I really hope I’m not the only person who will ever make that recipe. It’s a bit of work and kind of scary but I promise it’s so good! But if you only make the cinnamon rolls with this jam involved I will call that a win.
What would you use this jam for?
One year ago: Buckeye Trail Mix
Two years ago: Tropical Granola Chocolate Bark
Three years ago: Bacon Buckeyes
Four years ago: Bourbon, Bacon, and Maple Mini Cheesecakes
Five years ago: No-Bake Chocolate Hazelnut Pie
Seven years ago: Marble Malt Cake with Peanut Butter Malt Frosting
Nine years ago: Stone Fruit Hand Pies
- 8 (8 oz.) canning jars, with two-piece lids
- 5 cups sugar, leveled
- 2 cups finely chopped fresh pears
- 2 cups fresh blueberries
- 1 (1.75 oz.) box fruit pectin
- 1/2 tsp unsalted butter (optional)
- 1 Tbsp fresh grated ginger
- 1/8 tsp ground cardamom
- Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
- Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
- Place exact amount of sugar in a large bowl and set aside.
- Place pears and blueberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the ginger, and cardamom, and skim off any foam.
- Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
- Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.
Source: Adapted from my Homemade Vanilla Peach Jam.