Ingredients
3 cups fresh blueberries4 cups sugar1 tablespoon pomegranate juice1-1/2 teaspoons lemon juice1 pouch (3 ounces) liquid fruit pectin2 tablespoons finely chopped crystallized ginger1/2 teaspoon ground ginger
Preparation
In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute.
Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.
