Sonnet Recipe: Blueberry-Ginger Freezer Jam

Three cups blueberries first, you have to mash,
Until you've got a lovely purple pulp.
Next get four cups of sugar from your stash
Cook with the berries till it's gone - Oh, gulp!
You're halfway there! Remember, though, to stir
While on the heat; the sugar must dissolve.
The ginger, crystallized, comes next - of her
You need two tablespoons - this will involve
Some chopping fine beforehand. Mix that in
Along with 1T lemon juice and one-
Half teaspoon of ground ginger. The pectin,
The liquid kind, 3 ounces, follows. Fun!
Pour into freezer jars and let it stand
A day, then you can freeze or serve. How grand!