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Blueberry Ginger Sassie is a Sugar-Free Gourmet Sauce & Jam

Updated on February 12, 2015

If It's Thick it's a Jam, If It's Thinner it's a Sauce - Either Way It's a Sassie

This is my latest recipe for gourmet jams and sauces you'll want to make.

Blueberries are enhanced with the tangy taste of fresh ginger, a squeeze of lemon, and a couple of whole cloves.

My preference is for a sassie that's easy to pour, topping waffles, pancakes, pound cake, angel food cake, ice cream, and yogurt. Simmer it ten minutes longer and you've got a spicy jam for baked goods.

For a tiny sweet treat after a savory brunch or dinner, this is delicious topped with a dollop of whipped cream or yogurt - served in a little compote dish.

ALL PHOTOGRAPHS © 2013 by Leslie Sinclair - Do Not Copy - do not use - All Rights Reserved

NOW Foods Better Stevia Organic Liquid, 8 Ounce
NOW Foods Better Stevia Organic Liquid, 8 Ounce

Stevia has zero calories and can be used in drinks and cooked foods, and cold and raw dishes too.

It is your ideal sweetener. I have yet to make a sassie using only Stevia, but I like to use some with the blueberries and coconut sugar.

 

Delicious Made with Fresh or Frozen Blueberries

just be sure to use fresh ginger

Make up a special treat for a Winter Holiday Brunch, or for remarkable jars of Hostess Gifts to take along to your holiday parties.

When you open a sassie during cold weather, consider using your little Cuisinart saucepan to warm it before spooning the blueberries over a thin slice of angel food cake.

I still remember the joy in seeing, and eating, these desserts my mom served up back in the 1950s, when she frequently entertained with luscious looking foods.

Another time I made the recipe and canned it in three pints, for entertaining. For just one, I prefer canning sassies in half-pints.

Essentials for Making Blueberry Sassie

Calypso Basics by Reston Lloyd Powder Coated Enameled Colander, 5-Quart, Azure
Calypso Basics by Reston Lloyd Powder Coated Enameled Colander, 5-Quart, Azure

This is my colander, except mine is aqua in color. I like the large size because it makes it easier to pick through the washed berries. I feel like they get rinsed more thoroughly.

 

5 Little Baskets of Blueberries - the other berries went into muffins

Taylor Precision Products Digital Measuring Cup and Scale
Taylor Precision Products Digital Measuring Cup and Scale

This recipe doesn't require a measuring scale, but I do want this cup combo. Measuring the blueberries has never been more fun.

 

Some Like It Thick So A Spoon Stands Up

Do You Favor Thick or Thin Spreads?

I like typical jams made thick with pectin.

I like typical jams made thick with pectin.

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    • lesliesinclair 3 years ago

      @richardrose: Me too, and the one little batch of apricot jewels are the cream of the crop of jams this year.

    • richardrose 3 years ago

      Apricot jam is my favorite for sure

    • David3142 3 years ago

      I love thick spreads, especially when they've got larger pieces of fruit or rind in them.

    • lesliesinclair 3 years ago

      @Elsie Hagley: I think it's my frugal side that likes the thin sassie, because it goes farther.

    • lesliesinclair 3 years ago

      @GrammieOlivia: It's fun to be able to count on you to make the best of everything.

    • GrammieOlivia 3 years ago

      I love blueberries, so give them to me either way, I'll find a use for the thick and the thin of things.....

    • Elsie Hagley 3 years ago from New Zealand

      I like a thicker jam, but I don't use pectin, I usually boil it a little longer until I get the right setting, by testing a little bit on a saucer as I am making it.

    Saucy-like spreads work best for me; I use less too.

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      • lesliesinclair 3 years ago

        @Coffee-Break: In the old days I always followed the recipe precisely but with age, as with most components, I've relaxed and celebrate innovation in cooking. I'm glad to hear of your preserving exploits. My son also cans.

      • Dorian Bodnariuc 3 years ago from Ottawa, Ontario Canada

        Saucy-like spreads are great, but thick ones are delicious too. I don't add pectin to my jams, I just cook it more until it thickens. More difficult to nail it, but worth the effort.

      • lesliesinclair 3 years ago

        @Margaret Schindel: I used to just like regular thick jam but that was before I began to make it without pectin.

      • lesliesinclair 3 years ago

        @Zodiacimmortal: Now that's a diplomatic response. I agree.

      • lesliesinclair 3 years ago

        @Diana Wenzel: Yea, I like it that way.

      • lesliesinclair 3 years ago

        @lewisgirl: What a smart and unexpected idea.

      • lewisgirl 3 years ago

        I like to add carbonated water to thin spreads-makes a great and flavorful beverage.

      • Renaissance Woman 3 years ago from Colorado

        You have convinced me to go thin.

      • Kim 3 years ago from Yonkers, NY

        Frankly I like both, it depends what I am using it for or with. if I want to use it as a jelly or jam I want it thick otherwise sauce like would be like a syrup etc.

      • Margaret Schindel 3 years ago from Massachusetts

        It depends on what I'm using it for.

      I prefer to can this luscious treat as a sassie - a sugar-free homemade sauce, but you may favor a thick jam-like spread. Either way, the taste is memorable and just an hour away.

      Norpro Stainless Steel Wide-Mouth Funnel w/ Handle
      Norpro Stainless Steel Wide-Mouth Funnel w/ Handle

      This wide mouth funnel will become your favorite canning tool. Buy it once and use it for a lifetime. Saves spills and messes.

       

      Cook Time

      Prep Time: 30 minutes

      Total Time: one hour

      Serves: 6 4-oz. or 3 half-pints plus dessert topping for four

      Ingredients

      • 6 Cups fresh or frozen Blueberries
      • 1 " x 2" piece fresh Ginger
      • 2 whole Cloves
      • sprinkle Lemon Crystals
      • 1 Cup boiling Water
      • 1/4 Cup Lemon Juice
      • 1 teaspoon Stevia Syrup
      • 1 C Coconut Sugar

      Instructions

      1. Gently wash blueberries in a chemical-free fruit and veggie wash. Rinse well and drain in colander.
      2. Peel and cut ginger into 1/4" slices. Wrap in one or two cheesecloth bundles with the 2 Cloves, gathering cloth ends together and tying.
      3. Pour boiling water into small saucepan, and add ginger bundle. Simmer covered for 15 minutes, or longer if you really like ginger like I do, up to 30 minutes. Ensure that water is not boiling away - the flavor is in the water. The point is to infuse the water with the spices. If you tend to walk away while leaving the pot simmering, add another 1/4 C water to the pot.
      4. Add lemon juice, coconut sugar and stevia, and lemon crystals (a dried spice that comes in a jar), and stir until dissolved.
      5. Pour liquid from small saucepan to large saucepan. I scrape every last bit out with a silicone scraper. Add blueberries and bring to boil, with ginger bundles in the mix. After boiling, stirring constantly, turn heat down so it simmers for 30 minutes, or the right thickness for your taste. Using tongs or a sharp fork, lift ginger bundle from the mixture and discard. (It can flavor a pot of tea.)
      6. While berries simmer, set out canning utensils. Place 6 washed and sterilized jars on clean folded dishtowel or glass heat-proof counter mat next to the cooking pan. Dampen one end of a clean lint-free cloth to use as a wiping cloth to take care of any berry juice or pieces that hit the rim of the jam jar during filling, and have another fresh clean dishcloth on hand (to grasp the hot filled jar while turning the canning ring on to make a seal).
      7. Fill warm jar, using wide mouth funnel, ladling to 1/4" from top, wipe rim, place lid and ring on top, and screw on gently tight. Set full jar on several layers of folded kitchen towel, fill rest of jars.
      8. Cover filled jars with more towels and let jars sit 24 hours before removing rings.
      9. Fill sassie pitcher for tonight's dessert.
      Cast your vote for Here's My Recipe for Leslie's Blueberry Ginger Sassie

      The Perfect Little Pan for Simmering Ginger & Cloves

      Although a larger, flatter pan works, it's just that a narrow smaller pan works faster and better. This is perfect. I find Cuisinart pans easy to use and dependable when I'm simmering so my things don't scorch.

      Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover
      Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover

      With a tiny deep covered pan you can be sure the ginger's immersed in the water, so you get the full benefit of that wonderful spice infused into your sauce.

       

      The Ginger & The Peelings - scrub the organic ginger and there's no need to peel

      Amco Enameled Aluminum Orange Squeezer
      Amco Enameled Aluminum Orange Squeezer

      Squeezing the lemon is easier with the Amco Squeezer. You get more leverage for the pressure

       

      The Process is a Feast for the Senses Too

      Click thumbnail to view full-size

      Simmer & Stir, Remove Spices & Ladle Into Jars - this batch has a couple extra ginger slices

      Click thumbnail to view full-size

      Three Canned Jars Ready for a Winter's Day

      18-Inch Long Handle Wooden Cooking Mixing Spoon, Birch Wood  Set of 2
      18-Inch Long Handle Wooden Cooking Mixing Spoon, Birch Wood Set of 2

      Using a wooden spoon adds to the ambiance of making my own gourmet spreads. This is a fine buy.

       

      I Have These Delivered From Amazon - subscription service means I never run out and save on the bargain

      Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 6)
      Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 6)

      What led me to research coconut palm sugar is my desire to avoid diabetes. I've been using this product for a year.

      It is a one to one equivalent to white sugar, in recipes, but coconut palm sugar ranks low on the Glycemic Index.

      Making the change from processed white cane sugar to an organic sweetener that is healthier is a reminder to check the ingredients in other foods I eat.

      Since it has more color, and a nutty flavor, than white sugar, and I've been doing it only one year, choosing this healthy sweetener still looks different than the old way.

      Here's a partial list of what every teaspoonful of coconut palm sugar provides: a range of zinc, iron, the Vitamins B, and magnesium, and potassium, with amino acids.

      This rich sweetener is not a low-calorie alternative, but it is healthier than sugar, and it is absorbed by the bloodstream much more slowly than white sugar.

       

      Comments - Are You Feeling Ready to Get Started on Some of Your Own?

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        • profile image

          othellos 3 years ago

          Fully prepared. I learned so much here. Very detailed and informative! Thanks for posting it:=)

        • Margaret Schindel profile image

          Margaret Schindel 3 years ago from Massachusetts

          These sound wonderful! Congrats on the well deserved purple star, Lee.

        • profile image

          anonymous 3 years ago

          Looks wonderful! Good luck in the September Squidoo Food Club Quest

        • Steph Tietjen profile image

          Stephanie Tietjen 3 years ago from Albuquerque, New Mexico

          I'll have to try this...an interesting combination.

        • profile image

          GrammieOlivia 3 years ago

          What a beautiful color for canned goods. In the middle of winter a jar of these would be heavenly.

        • Diana Wenzel profile image

          Renaissance Woman 3 years ago from Colorado

          This looks and sounds beyond delicious. Fantastic!

        • lewisgirl profile image

          lewisgirl 3 years ago

          Very nice lens!

        • lesliesinclair profile image
          Author

          lesliesinclair 3 years ago

          @anonymous: Thanks so much. I hope you get to try some.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @Steph Tietjen: I find that I enjoy blueberries more when they are cooked.

        • lesliesinclair profile image
          Author

          lesliesinclair 3 years ago

          @GrammieOlivia: Wish I could have you over for tea and serve some up for you.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @Diana Wenzel: yes, yes, yes, and thank you.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @lewisgirl: I sure appreciate that.

        • David3142 profile image

          David3142 3 years ago

          A great lens with fantastic pictures. Thanks for sharing.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @David3142: My pleasure. I'm so glad you enjoyed it.

        • smine27 profile image

          Shinichi Mine 3 years ago from Tokyo, Japan

          Yum. I always love your recipes.

        • lesliesinclair profile image
          Author

          lesliesinclair 3 years ago

          @smine27: Thank you. When I realized how much fun I am having making these little batches of canned gourmet items I thought others might like to join in their own kitchens. Glad you like them.

        • profile image

          IreneL11 3 years ago

          Great lens!

        • lesliesinclair profile image
          Author

          lesliesinclair 3 years ago

          @IreneL11: Thanks, so pleased to hear you like it.

        • Coffee-Break profile image

          Dorian Bodnariuc 3 years ago from Ottawa, Ontario Canada

          Yep, this recipe sounds yummy, I will definitely try it.

        • lesliesinclair profile image
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          lesliesinclair 3 years ago

          @Coffee-Break: Goodie! Nice thing about this recipe is that it even works with frozen berries.

        • PNWtravels profile image

          Vicki Green 3 years ago from Wandering the Pacific Northwest USA

          Yes, I'm going to give this blueberry ginger sassie recipe a try. Thanks for sharing.

        • lesliesinclair profile image
          Author

          lesliesinclair 3 years ago

          @PNWtravels: Thanks, neighbor. I hope it tastes as good to you as it does to me.

        • profile image

          richardrose 3 years ago

          You can't beat a good jam, on hot buttered toast. Mmmmmm

        • lesliesinclair profile image
          Author

          lesliesinclair 3 years ago

          @richardrose: So true, and this one goes well on pound cake or ice cream too since it's got a combination of flavors.

        • MariannesWhims profile image

          Marianne Gardner 3 years ago from Pacific NW, USA

          Sounds yummy! A jar of blueberry ginger sassie would make a great little gift.

          Thanks!

        • lesliesinclair profile image
          Author

          lesliesinclair 3 years ago

          @MariannesWhims: Before I concocted this recipe I had no idea how delightful the flavor mix would be. Thanks.

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