Salmonberry Jam
A bright, tart-sweet jam made from wild salmonberries, one of the earliest berries to ripen in coastal Alaska.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Large pot
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 0
- carbs
- 15
- protein
- 0
- calories
- 60
Instructions
- 1
Gently rinse the salmonberries in cold water. Pick off and throw away any stems.
- 2
Place the berries in a large pot. Lightly mash them, leaving some fruit in chunks.
- 3
Stir in the lemon juice and the pectin, if you are using it.
- 4
Set the burner to medium-high heat. Bring the mixture to a rolling boil, stirring often.
- 5
Pour in all the sugar at once. Stir constantly until the pot returns to a full boil.
- 6
Boil hard for 1-2 minutes. Stop once the jam thickens and passes the cold-plate test.
- 7
Ladle the hot jam into clean jars. Leave a quarter-inch of space at the top.
- 8
Cover and boil the jars in a water bath for 10 minutes. Cool completely and check the lid seals.
Chef's tips
Salmonberries can be pale gold or deep red. This changes the jam's color, but not the flavor. Test on a chilled plate before jarring to avoid overcooking.
Storage
Sealed jars keep in a cool pantry for up to 1 year; refrigerate after opening.
Reheating
No reheating necessary; serve at room temperature.
Common mistakes to avoid
- •Cooking the jam too long, which dulls the bright color and fresh flavor.
- •Skipping the jar sterilizing step, which can make the jam spoil in storage.
Serving suggestions
Cooked Salmonberry Jam?
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