Easy Kombucha Blueberry Jam For Desserts
Prep time
Cook time
Total time
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
  • 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
  1. Mix together the water and cornstarch in a small bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Slice of Jess at https://sliceofjess.com/easy-kombucha-blueberry-jam-for-desserts/