We tried this recipe: https://cooking.nytimes.com/recipes/1012926-blueberry-ginger-jam?smid=ck-recipe-iOS-share Our modifications: first, we reduced the sugar from 1 cup to a mounded ½ cup (not quite 2/3 cup) of homemade citrus-infused sugar (recipe here: https://piglettedc.tumblr.com/post/173869712321/citrus-sugar-we-tried-this-recipe). Second, instead of 1 Tbsp port wine, we used ½ Tbsp bourbon mixed with ½ Tbsp pomegranate molasses. Third, we added not only the zest of a lemon, but also juice from ½ of that lemon. Otherwise, we followed the recipe. (Aug. 2021)
Note: We stored the jam in clean (but not sterilized) Ball mason jars following these tips: https://www.washingtonpost.com/news/voraciously/wp/2018/07/30/how-to-make-a-good-jam-without-the-hassle-of-canning/
Cooking Adventures 