This honey sweetened blueberry ginger jam only takes 5 minutes to put together and doesn’t use pectin! Naturally gluten-free, dairy-free and with a vegan option.
Just as soon as blueberry season really gets going, it gets too hot to bake. 84 degrees F in the apartment and no air conditioning? Boo. Blueberries aren’t so easy to work into no-bake recipes so I did what I had to do to use up my blueberries before they met a surely moldy future.
This blueberry ginger jam is spicy and full of blueberry flavor rather than tasting like sugar with some blueberries involved.
All you have to do here is put some blueberries in a pot, mash them with the bottom of a glass, and then add lemon juice, ginger and honey. Let it boil until it thickens and that’s it. Delicious homemade blueberry ginger jam!
If you don’t want the ginger, leave it out! Or use strawberries if you don’t like blueberries. I don’t think you can really go wrong here. This blueberry ginger jam is pretty difficult to mess up!
Thank to everyone who has taken the survey! I really expected a few complaints but you all were so incredibly friendly and encouraging. Thank you! :) Here are just some of changes I’m going to make based off of your feedback:
- A lot of you asked for low calorie / low carbs recipes and for nutritional information. I don’t focus on making things low calorie but every now and then, I’ll post a “skinny” or low carb recipe with nutritional info. And my skinny recipes won’t contain any weird ingredients! I’m talking about changes like apple sauce instead of oil and stuff like that.
- There are a lot of people interested in dairy-free recipes so I’m going to add a section under the recipe index for that. So at some point in the next few weeks, you’ll be able to see all the dairy-free recipes with one click. I have quite a few dairy-free recipes already… they’re just not labelled properly.
- People interested in whole grain vs. gluten-free / grain-free recipes is about equal. So I’ll continue what I’m doing and do about half and half! But for the whole grain people, a lot of my gluten-free recipes use just oats, which are also whole grain, so you can enjoy them too. :)
- Several people asked for recipes with Stevia. I currently use Stevia in my smoothies but that’s it. I’ll do my best to incorporate a Stevia containing recipe every now and then, but I’ll make sure to list an alternate sweetener like unrefined or coconut sugar.
- I’ll also add more alternate suggestions for people with allergies. Don’t like or can’t eat peanut butter or other nut butters? I’ll list a suggestion on what else you can use instead. Want to use whole spelt instead of whole wheat? I’ll note when that’s okay to do.
Okay, so basically – for the people who are happy with the way things are, the only change that you’ll notice will be a low carb / low calorie recipe every now and then. The rest of the changes won’t affect you but they’ll help the others. :)
Blueberry Ginger Jam (honey sweetened)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 1 3/4 - 2 cups jam
- 4 cups (600 grams) blueberries
- 3 tablespoons (60 grams) honey (for a vegan version, use agave)
- 3 tablespoons peeled and grated ginger, packed
- 2 tablespoons lemon juice
- Place the blueberries in a medium or large pot and smush the berries with the bottom of a glass. Add the honey, grated ginger, and lemon juice and heat over medium high heat.
- Boil, stirring every now and then, until the mixture thickens to your liking. This took 40 minutes for me.
- To test, put some of the jam on a spoon and then put the spoon on a plate and put the plate in the freezer. Let it sit there for five minutes and then take out. If the jam doesn’t fall easily off the spoon when you turn it to the side, it’s ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again.
- Let the jam cool and then pour into jars, cover, and store in the fridge and for up 1 week or freeze for up to 3 months.
47 comments on “Blueberry Ginger Jam (dairy-free, vegan option, honey sweetened)” — Add one!
Love The recipes– but the ginger is strong. I added some extra honey and chia seeds! Do the unopened jars need to be frozen?? They can’t be put on the shelf?? This is my first time canning– So advice is appreciated!
I’m afraid that I don’t know a thing about canning. Sorry! :( I always just freeze it after about a week after making it but I’ve never been brave enough to can. If you’ve canned the jars and they’re unopened, they definitely don’t need to be frozen. I just freeze the uncanned jam so it’ll last longer. Sorry I couldn’t be more of a help!
Elle if you boiled the jars off tbey should be fine on the shelf. Sterilize everything you are working with. Once opened regrigerate. My daughter and I have a small canning business and sell at markets. So the freezer is full of friut to kam in tbe winter. If you have a jar that doesnt seal pop into the fridge and use it first.
If the ginger flavour is too strong next time use half grated and half candied ginger.
Wow! Thanks for your awesome tips. :) Hope you’ll enjoy the jam if you try it!
Looking for recipes using ginger to help curb nausea for my daughter who has cancer and found yours. She loves blueberry and wondering if this is real sweet? Can you add little more ginger without changing the flavor of blueberry?
Hi, Pat! This isn’t very sweet at all. You can definitely add more ginger and if after cooking, it’s too gingery and not sweet enough, you can add whatever sweetener you’d like and stir until dissolved. I think the problem with ginger is that it can easily overpower the other flavors, but if you add just a little more ginger, it should be fine. I hope that your daughter will love it and that it’ll make her feel a little better! :)
Just started to look at your system ~ VERY nice…However, I am Diabetic and hoped to see the Carbohydrate number(s)… not there. Well, thanks anyway. Have a nice day.
Looks delicious. I will be adding 2 tbsp. of chia seeds to the mix while on the stovetop. Really helps to thicken up the jam and chia seeds are amazingly good for you, too!
Oh, that sounds nice! A nice, healthy change. :)
Do you have any idea what I can use instead of agave or honey. I have IBS and they are suggesting not to use those. I can use maple syrup and regular sugar and corn syrup.
Regular sugar should be fine! I haven’t tried it but I don’t know why it wouldn’t work. Almost every other jam recipe out there uses regular sugar. Good luck! :)
Mmm… what an interesting combination. I only like ginger in certain things but I am totally up for trying it in jam :)
I’ve learned I love ginger in everything. Very happy with that discovery. :)
I love a great jam! Yours looks incredible and I love the addition of honey. It is so great that it only takes such a short amount of time.
Thanks, Lisa! :)
Love this, I used candied ginger in my spiced peach jam and loved it so I’m think this would be wonderful too.
I’m sure your version is even yummier with candied ginger. Wow. Yummy! :)
Such a gorgeous color! I never make jam, this sounds wonderful!
You should! It’s so easy. :)
Love the combination of blueberry and ginger – so bright and fresh!
Thanks, Kathryn! :)
Erin this looks amazing blueberries have always been one of my favorite berries! I can’t wait to be back in my kitchen again to make this before the blueberry seasons over! Off to pin it! Have a great weekend!
Thanks for pinning and I hope you’ll enjoy the pie if you try it! ;) And yeah… enjoy the blueberries! They’ll be gone before we know it. Boo!
Only 5 minutes?? I’m in! :D Looks really good my dear!
Thank you, Kristi! :)
In the preparation of jam the honey boiled for 40 minutes. Whether honey boiled. The taste and properties of honey changed. How much temperature honey boiled. Please reply.
Hmm. I’m not sure I understand. You want to know to what temperature the jam boiled to? If so, I have no idea. Sorry I can’t help you more!
I can empathize with the lack of ac – the oven looks so exhausting in the heat. This jam, however, looks bright and refreshing! Yay to no pectin!
Exactly. I love baking but when there’s no AC and it’s really hot? I think I’ll just go back to bed…
I love blueberries so I’d adore this jam, and I love that you sweetened it with honey!
Thanks, Laura! :)
Yummy! Your jam looks so delicious (love your photos)! Never thought about combining blueberries with ginger, but I can imagine the two working well together. Thanks for the recipe!
Thank you, Ada! :) And yeah… I guess the combo sounds a little odd but it so worked here!
Mmm ginger + jam! Sounds like heaven!
Thanks, Ali! Or is this really someone else? ;)
Ok first off I like everything you are doing now. You make me want to try working with whole grains more. I absolutely adore whole grain as opposed to white flour when it comes to bread and other carby type things. I’ll have to accumulate a taste for it in desserts. And second: I like the look of this jam. I like the idea of eat fruits as long as it’s not in a smoothie or in it’s natural form. I don’t know. I would be willing to try this if you put it down in front of me. :)
Oh wow. I’m happy you like what I’m doing for once (just kidding! ;)) And you’re so funny. Willing to eat it if I put it down in front of you. I guess that’s something! Better than what I thought which was you hated fruit in all forms. So hooray! A little victory. :)
Yum beautiful jam! It is so refreshing to see a gorgeous jam recipe without any added sugar! :)
Aww, thanks Brooke! I’m happy someone appreciates that. :)
Imagine the same temperature in apartment on a last floor, without an attick. We’re having sauna in our apartment, but still, summer is fun :)
Oh no. That sounds terrible. :( I hope the heat will stay gone!
Blueberry jam sounds wonderful but with ginger, wow, that takes it up a notch. What a yummy sounding combination!
Thanks, Chris! :)
I love this flavour! It’s such a great combination and a great way to use blueberries!
Thank you, Katrina! And exactly. A great way to use blueberries before they go moldy! :)
Mmm, I love ginger in jams. It’s such a nice zing. Also loving the honey sweetened aspect of this, jams always have way too much sugar. I think I’ll definitely give this a try!
I hope you’ll enjoy it, Ruta! Let me know how it comes out. :)