<strong>Saskatoon Berry Jam</strong>
Cook time
Total time
Serves: 12
  • 9 cups whole Saskatoon berries
  • 4 tbsp lemon juice
  • 1 packaged powdered fruit pectin (49 - 57 g)
  • 6 cups sugar
  1. Fill your canning pot with water, about 1" above the jars you're going to use and get that boiling, it takes quite awhile to heat up.
  2. In a large and deep stainless steel pot, dump all of your Saskatoon berries in and mash them with your choice of weapon. Don't worry if they're not all mashed, we can take care of that later.
  3. Add lemon juice and stir to combine with the crushed berries. Bring to a boil over high heat, stirring frequently. Add the pectin and sugar in all at once bring to a full rolling boil and boil hard for 1 minute, constantly stirring.
  4. Remove jam from heat, and using a hand-held immersion blender, carefully blend jam until smooth. This is optional, but I love me a smooth jam! Skim off any foam if you have, I don't usually have any.
  5. Once your canner is boiling, remove jars, a couple at a time, and ladle hot jam using funnel and leave ¼" headspace. Remove the air bubbles, wipe the rim, place the lid on the jar and screw on the band to fingertip-tight. Repeat until no more jam is left.
  6. Place the jars of jam back into canner, ensuring that they are completely covered with water and bring to a full rolling boil. Process for 10 minutes and then remove the canner lid, wait for 5 minutes and remove jars, placing them on a towel on your counter to cool and then store.
Recipe by Nurse Loves Farmer at https://www.nurselovesfarmer.com/2019/07/saskatoon-berry-jam/