Easy Kombucha Blueberry Jam For Desserts

This blueberry jam is awesome for those seeking a super-simple, foolproof dessert topping! Tastes great on ice cream, cakes and so much more.

While this blueberry treat is good enough to eat straight from the jar with a spoon, it’s worlds better atop of your favorite sweet treat. The fresh blueberries and sugar give this jam an irresistible sweetness while the kombucha, ginger, and lemon add a subtle depth of flavor. Step aside store-bought jars! Get creative by dolloping this on top of my Super Easy Vegan Banana Bread, Sweet ‘n Savory Kombucha Spiked Raspberry Muffins, or even in Overnight Oats (hello, fancy breakfast!).

INGREDIENTS FOR BLUEBERRY JAM:

Water
Cornstarch
KÖE Blueberry Ginger Kombucha
Fresh Blueberries
Fresh Ginger Root
Granulated Sugar
Lemon Juice
Kosher Salt
Lemon Zest
Crumbled Graham Crackers

Looking for ways to take a store-bought dessert to the next level? Set aside 20 minutes to simmer this jam and you’ll hooked! Here I’ve served it on top of traditional NY Cheesecake, but angel food cake, pound cake, or even a scoop of your favorite vanilla ice cream makes for the perfect base. Don’t overthink it. Just enjoy!

DIRECTIONS ON HOW TO MAKE:

Mix together the water and cornstarch in a small bowl and set aside.
Add the kombucha, blueberries, ginger root, sugar, lemon juice, and salt to a saucepan. Smash the blueberries with a potato masher or cooking spoon and bring the mixture to a simmer. Cook until slightly thickened, about 8 minutes, stirring consistently.
Carefully pour the thickened liquid into a strainer that’s set over a bowl, making sure to use your cooking spoon to press any excess juices from the blueberries. Discard the blueberry skins and pieces of ginger when complete.
Return the extracted juice to the saucepan and bring it to a low simmer. While whisking, slowly pour the cornstarch mixture into the saucepan. Once the sauce has thickened to a jam consistency, remove from heat and allow to cool.
Use warm or allow the jam to cool fully. Store leftovers in an air-tight container or mason jar in the refrigerator. Make sure to use the jam within one week.

OTHER RECIPES YOU MIGHT ENJOY:

Two Bowl Berry Banana Muffins

Homemade French Toast Casserole

Triple Berry Cobbler With Banana Bread

Easy Kombucha Blueberry Jam For Desserts

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

This blueberry jam is awesome for those seeking a super-simple, foolproof dessert topping! Tastes great on ice cream, cakes and so much more.

Serves: 8

Ingredients

¼ cup Water
¼ cup Cornstarch
1-1/4 cups KÖE Blueberry Ginger Kombucha
4 cups Fresh Blueberries
1-inch Fresh Ginger Root, sliced in 3rds
¾ cup Granulated Sugar
Juice of ½ Lemon (about 2 tbsp.)
Pinch of Kosher Salt
Lemon Zest, optional for garnish
Crumbled Graham Crackers, optional for garnish

Instructions

Mix together the water and cornstarch in a small bowl and set aside.
Add the kombucha, blueberries, ginger root, sugar, lemon juice and salt to a saucepan. Smash the blueberries with a potato masher or cooking spoon and bring the mixture to a simmer. Cook until slightly thickened, about 8 minutes, stirring consistently.
Carefully pour the thickened liquid into a strainer that’s set over a bowl, making sure to use your cooking spoon to press any excess juices from the blueberries. Discard the blueberry skins and pieces of ginger when complete.
Return the extracted juice to the saucepan and bring it to a low simmer. While whisking, slowly pour the cornstarch mixture into the saucepan. Once sauce has thickened to a jam consistency, remove from heat and allow to cool.
Use warm or allow the jam to cool fully. Store leftovers in an air-tight container or mason jar in the refrigerator. Make sure to use the jam within one week.

NOTES ON THIS RECIPE:

I only recommend fresh blueberries and ginger root for this recipe. Blueberries naturally have pectin, which helps thicken the jam.
If the extracted sauce does not thicken to the consistency you would like, drizzle in a little more cornstarch mixed with water. Repeat as needed.
Pour the jam over cheesecake, ice cream, homemade bread, or whatever your little heart desires.

This post is sponsored by KÖE Organic Kombucha. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!