1. In a large bowl mix blueberries and "Dr. Oetker's Super Gelling Sugar 3:1". 2. Add 2 tablespoons of lime juice and the freshly grated ginger. Prick the berries with a fork, but don't mash them. 3. Let stand this mixture for 2 hours, mixing from time to time and pricking more berries if needed. The sugar will not dissolved completely during that time, but there should be some fluid. 4. Add the fresh sage leaves and transfer to a suited pot and bring to a boil over medium high heat stirring all the time. 5. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove sage leaves. 6. Add 2 tablespoons of lime juice. If you want you can mash now the berries as you would like them in your jam. 7. Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. 8. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. 9. NOTE on sage leaves: I use fresh sprigs of sage, which make about 35 leaves. I bind the sprigs together, so that they can easily be removed. Or bead the leaves on a suited twine. ---------------------------------------------------------------------------
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