blueberry grapefruit jam

1 tsp grated fresh ginger

2 grapefruits--flesh only

12 cups blueberries--fresh or frozen

1 tsp cardamom

generous pinch salt

3 cups sugar

1 pouch pectin

slightly mash the blueberries and place in a heavy pot. add the sugar, salt, ginger, grapefruit segments and an juice you can capture, and cardamom.  bring to a boil, reduce heat and let simmer about 5 minutes.  increase heat and bring to a boil. stir in the pectin and boil for a full 60 seconds.  turn off heat and place in sterilized jars.  process for long term storage as necessary.