Blueberry-sage-ginger Jam

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• 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

Recipe

• 1 in a large bowl mix blueberries and "dr. oetker's super gelling sugar 3:1".
• 2 add 2 tablespoons of lime juice and the freshly grated ginger. prick the berries with a fork, but don't mash them.
• 3 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.
• 4 add the fresh sage leaves and transfer to a suited pot and bring to a boil over medium high heat stirring all the time.
• 5 let cook for 4 minutes, stirring constantly. then remove from heat and remove sage leaves.
• 6 add 2 tablespoons of lime juice. if you want you can mash now the berries as you would like them in your jam.
• 7 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.
• 8 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.
• 9 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.