Saskatoon Berry Jam
Purple saskatoon jam set with lemon and pectin and processed for the pantry shelf.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 60
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Preserving pot
- •Boiling water canner
- •250 ml jars with new lids
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Wash jars and keep them hot. Prepare a boiling water canner deep enough to cover the jars by 3 cm.
- 2
Crush the berries in a wide pot, stir in the lemon juice and pectin and bring to a full rolling boil.
- 3
Add all the sugar at once and return to a boil that cannot be stirred down. Boil hard for exactly 1 minute.
- 4
Skim any foam, then ladle into hot jars leaving 5 mm headspace.
- 5
Wipe the rims, apply lids and rings fingertip tight.
- 6
Process in the boiling water canner for 10 minutes, adding time for altitude — most of Alberta needs 15 minutes or more.
- 7
Cool undisturbed for 24 hours and check that every lid has sealed. Refrigerate any jar that has not.
Chef's tips
Do not reduce the sugar in a pectin-set jam; the set and the safe shelf life both depend on it.
Ingredient substitutions
- powdered pectin → low-sugar pectin, following that box's own sugar ratio exactly
Storage
Sealed jars keep 12 months in a cool dark cupboard; refrigerate after opening and use within 3 weeks.
Common mistakes to avoid
- •Using fresh lemon juice of unknown acidity
- •Skipping the water bath, which is not safe for shelf storage
Serving suggestions
Cooked Saskatoon Berry Jam?
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