Blueberry Ginger Jam

Using a potato masher or pastry cutter, crush blueberries in a large bowl. Combine crushed berries with pectin in a large sauce pot. Bring to a boil, stirring frequently.

Add sugar, stirring until dissolved. Stir in grated ginger, caviar from vanilla bean and vanilla bean skins. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Skim foam if necessary. Ladle hot jam into jars, leaving 1/4 inch of headspace. Cover with two-piece caps. Process 15 minutes in a boiling-water canner or stockpot.