the jam | blueberry honey vanilla jam recipe (sugar free)
This post is sponsored by the makers of Ball® home canning products.*
I’m excited to share this recipe with you. This jam recipe is sugar free! If you’ve been here on my blog for a while you know I try, to limit the amount of refined sugar my children eat, valuing honey and maple over refined with sugar. both my father and my husband are sugar free, so when I happen upon a sugar free recipe they both are thrilled to be able to participate.
Summer blueberries bursting with flavor, a hint of cardamom, raw + local honey, and a vanilla bean come together in the perfect combination. and reminded me of a fresh fruit tiramisu I used to make! So after this delicious jam recipe, I’m sharing the recipe for a Blueberry Tiramisu featuring this tested + approved Ball® home canning recipe.
Here in the northern hemisphere, we’ve reached the summer solstice, the longest day of the year, a time to rejoice and celebrate the sun and our connection with the living world and each other. I love these new Ball® home canning Honeybee Keepsake Jars as a way to recognize our interdependence with nature. We wouldn’t have our fruit, honey and nourishment without the bees, and its important to center that knowledge in our hearts and minds.
Without further adieu, here is a brand new canning recipe for you!
Blueberry Vanilla Jam Recipe
makes 6 Ball® half pint jars
Ingredients
3 qt (4 ½ lbs/2.040 kg) blueberries
1 ½ cups honey (I love local, raw honey in this recipe)
2 tsp bottled lemon juice
1 vanilla bean, seeds scraped or 2 Tbsp vanilla extract
½ tsp cardamom OR 1 tsp cinnamon (optional)
DIRECTIONS
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Assemble and measure ingredients.
Combine blueberries, honey, lemon juice, vanilla, and cardamom or cinnamon, if using, in a wide saucepan or jam pot. Bring to a boil over medium heat. Reduce heat and keep at a low boil, stirring frequently, continue cooking until jam is set and reaches near 220°F on a thermometer.
CANNING
Ladle hot jam into a hot jar leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Water must cover jars by at least 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Blueberry Tiramisu
with Blueberry Honey Vanilla Jam
Ingredients
1 cup Blueberry Honey Vanilla Jam
4 tablespoons Grand Marnier
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar, maple or honey.
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 pound cakes or 1 box of yellow cake mix, baked sliced in half lengthwise, cut into rounds using pint jar ring.
3 (pints) baskets fresh blueberries (about 3 cups total)
4 to 6 Ball® Honeybee Keepsake Jars for serving
Pinch of cardamom
Directions
In a small bowl, stir the blueberry honey vanilla jam and 2 tablespoons of the orange liqueur to blend.
In a large bowl, combine the mascarpone and remaining 2 tablespoons of orange liqueur. Using an electric mixer, beat the cream, sugar, pinch of cardamom and vanilla in another large bowl until soft peaks form.
Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
In a Ball® Honeybee Keepsake Jar, layer ladyfingers (about three) or cake round, add two to three tablespoons of jam mixture, topped with three tablespoons of whipped cream mixture, layered with fresh blueberries and repeat once more until jar is full. Put lid on jar and refrigerate for at least 3 hours or overnight. Serve with wooden or recyclable plastic utensils at your next dinner party, bbq etc.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.