Blueberry Ginger Jam - cooking recipe

Ingredients

3 tablespoons low sugar pectin (Ball real Fruit)
2 lbs blueberries, rinsed and stems removed
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/3 cup diced crystallized ginger
2 cups sugar
1 teaspoon butter

Preparation

Place pectin on the bottom of the jam and jelly maker.
Top with fruit, butter, lemon juice, and ginger.
Set for jam press enter and and 3 more minutes.
Wait 4 minutes and when beeps add the sugar.
Place lid on.
When done press cancel and unplug appliance.
Preserve water canning method.
Fill Sterilized jars leaving 1/4 inch headspace.
Wipe rims and place lids and rings.
Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
Place at room temperature for 12 - 24 hours.
Check lids, label, will store for up to 1 years.
Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.