Crostini with Ricotta and Blueberry Ginger Jam

From Chef Jerry Luz



  • 3 cups blueberries
  • 1 1/3 cups honey
  • 1/3 cup ginger puree
  • zest of 1 lemon



  1. Combine all ingredients in a stainless steel pan.
  2. Cook over medium/low heat, stirring occasionally, to break down the blueberries.
  3. When reduced by half, remove from heat and let cool.
  4. When cooled, transfer to jars and seal. Place in the refrigerator. 
  5. Let set for minimum 24 hours in the refrigerator before using.