Blueberry Grapefruit Jam

I have a freezer full of summer fruits; gathered in their peak and frozen to preserve freshness. It is my own secret garden. This jam combines the summer goodness blueberries hold, with beautiful winter grapefruit. I love it spooned onto toast, but I also have been using it as topping for cheesecake, filling for my homemade pop tarts,and as a delicious swirl in my morning yogurt.

blueberry grapefruit jam

1 tsp grated fresh ginger
2 grapefruits–flesh only
12 cups blueberries–fresh or frozen
1 tsp cardamom
generous pinch salt
3 cups sugar
1 pouch pectin
Slightly mash the blueberries and place in a heavy pot. Add the sugar, salt, ginger, grapefruit segments and an juice you can capture, and cardamom. Bring to a boil, reduce heat and let simmer about 5 minutes. Increase heat and bring to a boil. Stir in the pectin and boil for a full 60 seconds. Turn off heat and place in sterilized jars. Process for long term storage. Use the ball canning guide for time and process

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