Blueberry-Sage-Ginger Jam

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

Directions

1. 1

   In a large bowl mix blueberries and "Dr. Oetker's Super Gelling Sugar 3:1".

2. 2

   Add 2 tablespoons of lime juice and the freshly grated ginger. Prick the berries with a fork, but don't mash them.

3. 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. 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. 5

   Let cook for 4 minutes, stirring constantly. Then remove from heat and remove sage leaves.

6. 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. 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. 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. 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.